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Nitamago Ramen Eggs

Nitamago Ramen Eggs

  • Serves 6
Rated by 80 people
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Make one of the most important accompaniments to any serving of ramen with nitamago ramen eggs. Soft-boiled eggs marinated in a multi-flavoured seasoning, these eggs are an indispensable accompaniment to a hot bowl of ramen. Prepare this recipe a couple of days in advance, and try also serving them as part of a picnic lunch or in a bento.

Ingredients

6 eggs
50ml tsuyu
50ml cooking sake
25ml soy sauce
25ml mirin
1 tsp ginger paste
pinch of pepper

How To Prepare

  1. In a pan, bring to the boil enough water to cover all your eggs. When the water has begun to simmer, add the eggs and cook over a medium heat for 7 minutes.

  2. In a separate pan, add tsuyu, cooking sake, soy sauce, mirin, pepper and ginger. Bring to the boil, then remove from heat and leave to cool.

  3. When eggs are finished cooking, plunge into ice water and leave to sit for 5 minutes. Carefully peel the shells while the eggs are still in the water.

  4. Add the eggs and the sauce to a sealable container. Gently rotate the eggs to make sure they’re evenly covered in the sauce, then leave for 1-2 days in the refrigerator. Enjoy with a warm bowl of tonkotsu ramen.

Tips and Information

- For the full ramen experience, why not make your own BBQ Pork Chashu and luxe up your own homemade Japanese Ramen Noodles.
- These eggs are delicious in ramen, but they also make tasty bento lunch box additions or fillings for seriously satisfying onigiri rice balls.

BUY INGREDIENTS

ADD ALL

Kikkoman Soy Sauce, 1 L

Takara Hon Mirin Rice Wine, 300 ml

Takara Cooking Sake, 500 ml