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Uova per Ramen (Nitamago)

Uova per Ramen (Nitamago)

  • Recipe parson20160119 26781 hqf99x Dosi per 6 persone
Valutato da 76 persone
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Scoprite come preparare uno degli ingredienti principali del ramen, le uova nitamago. Le uova nitamago sono uova semi-sode che vengono marinate in una salsa composta da vari condimenti e sono un ingrediente che non può mancare in una ciotola di ramen. Queste uova vanno preparare un paio di giorni in anticipo e sono anche perfette per un picnic o come parte di un bento.

Ingredienti

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

Preparazione

  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.

Consigli e maggiori informazioni

- 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.

Ingredients20160119 26781 1qjvetq

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