ramen topping

A souped-up version of a common Japanese ramen condiment that combines the powerful flavors of three common aromatics, allowing you to add a delicious punch of flavor to any Asian soup dish

Mayu Black Garlic Oil (Mayu)

onion (finely minced)

tbsp garlic (finely minced)

tbsp ginger (finely minced or grated)

tbsp Bragg's Liquid Amino

Combine onion, ginger, garlic, and oil in a small pan.

Saute over medium heat approximately 15 minutes or until most of the moisture is cooked out and a deep brown color develops. Stir frequently to prevent burning. Keep a close eye on the pan. Once the browning begins, it will advance fairly quickly.

Remove from heat just before it reaches your desired doneness as the carryover heat will finish it off. Carefully stir in Bragg’s Liquid Amino to avoid splashing.

Ramen Egg is a soft-boiled egg marinated in soy-based sauce that is full of umami. The outer layer of the egg white absorbs the flavour of the marinade and stains the egg a light-brown colour. Ramen Eggs are served not only as a ramen topping but also a side and as nibbles for drinks.Don&#39;t forget to see the section &#39;MEAL IDEAS&#39; below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Ramen Egg (Ajitsuke Tamago)

eggs

soy sauce

mirin

water

tbsp sugar

tbsp cooking sake

bonito flakes ((note 1))

Put all the Marinade ingredients into a small saucepan and bring it to a boil. Cook for a minute or so, ensuring that the sugar dissolves completely.

Put the sauce into a small bowl through a sieve to remove the bonito flakes. Press down the bonito flakes in the sieve with the back of a spoon and squeeze out the liquid (note 2). Let it cool.

Marinade

Fill a saucepan with water deep enough to boil eggs and bring it to a boil.

(Optional but recommended) Using a needle and a small hammer or the side of the kitchen scissors, make a tiny hole on the round end of the egg (see the photos in post).

Using a ladle, gently place the eggs one-by-one in the boiling water. You may want to gently roll the eggs for the first ½-1 minutes to position the egg yolk in the middle.

Reduce the heat to medium and boil for 6½ minutes (note 3).

Drain the boiling water and transfer the eggs to a bowl of iced water to quickly cool them down (note 4).

Gently crack the eggshell all around the egg, then peel the shells. Make sure that you remove the thin membrane pieces on the egg.

Boiling Eggs

Pat-dry the boiled eggs and place them in a zip lock bag.

Add the marinade to the bag with eggs. Remove air from the bag as much as possible, then seal (note 5).

Store in the fridge for 8-10 hours. Rotate the eggs after 4 hours to evenly marinate the eggs.

Marinating Eggs

Cut each egg in half using a thread by wrapping the thread around the egg or sliding the thread through the egg (note 6).

Serve two halves as a topping for a ramen, an izakaya-style side dish, or on a cooked rice.

Serving

These crazy addictive soft-boiled eggs make the perfect addition to your next bowl of Mike&#39;s Crazy Good Craft Ramen. Whether you&#39;re rocking out with a bowl of fried garlic chicken, spicy pork tonkotsu, or savory miso flavor, a perfect ramen egg with a soft-boiled egg yolk is the best way to build out your bowl.

How to Make The Perfect Ramen Egg

Eggs

Ice water bath

aji mirin

In a sauce pot, bring the four cups of water to a boil.

Rinse the outside of the eggs with cool water and then slowly submerge them in the simmering water. Use a slotted spoon to transfer the eggs and prevent splashing.

Cook the eggs for 6 minutes and 30 seconds.

Once the eggs have finished cooking, remove them from the boiling water and submerge them in the ice bath.

Once the eggs are chilled enough to handle, remove them from the ice bath and peel the eggs.

Peel the eggs and save them in the refrigerator in an air-tight container until your next ramen craving hits.

If you want to go with the marinated version of the ramen egg, carefully crack the outer shell of the eggs lightly and place them into a ziplock bag.

Pour the soy sauce and mirin into the bag and squeeze out any excess air before sealing the bag and placing it in the refrigerator overnight.

You can marinate the eggs for as long as you want before using them but they will get saltier the longer they sit in the soy sauce mixture.

After the eggs have finished marinating you can remove them from the soy sauce mixture and keep them in an airtight container until you are ready for a fresh bowl of fire instant ramen.

Top 3 ramen topping recipes from across the web

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Mayu Black Garlic Oil (Mayu)

Ramen Egg (Ajitsuke Tamago)

Top 3 ramen topping recipes from across the web

The most viewed ramen topping recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mayu Black Garlic Oil (Mayu)

Ramen Egg (Ajitsuke Tamago)

The most viewed ramen topping recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine