Seasoned Eggs for Ramen

Name: Seasoned Eggs for Ramen
Yield: 2 servings
Cuisine: American
Ingredients: 2 Eggs; 60 ml Soy sauce; 30 ml each Mirin, Sake; 1 tsp Sugar; 2 tbsp Water

cookpad.japan @cookpad_jp

I made this because I wanted seasoned eggs as a topping for my ramen. I made mine by watering down the leftover 'kaeshi" sweet sauce that I had from serving soba the night before.

Check the color of the eggs after a few hours of marinating. If they appear spotty, roll around the eggs a bit to adjust.
For best results, marinate the eggs in a zip bag so that the marinade will coat the eggs evenly. Recipe by Masaomasao

I made this because I wanted seasoned eggs as a topping for my ramen. I made mine by watering down the leftover 'kaeshi" sweet sauce that I had from serving soba the night before.

cookpad.japan @cookpad_jp

I made this because I wanted seasoned eggs as a topping for my ramen. I made mine by watering down the leftover 'kaeshi" sweet sauce that I had from serving soba the night before.

Saved

Ingredients

2 servings

2Eggs
Marinade:
60 mlSoy sauce
30 mleach Mirin, Sake
1 tspSugar
2 tbspWater

Saved

Steps

1

Cooking the eggs: Bring the eggs to room temperature. In a pot of boiling water, cook the eggs for 12 minutes to make hard-boiled eggs and for 7 minutes 30 seconds for soft-boiled eggs. Whichever you like.
2

While the eggs are cooking, prepare the marinade. Put all ingredients for the marinade into a pot. Bring it to a boil, then let it cool off.
3

Peel the boiled eggs. Soak the eggs in the marinade.
4

If your eggs stick out from the marinade, soak a sheet of paper towel in the marinade and use it to cover the eggs.
5

Marinate the eggs for 1/2 to 1 day to serve. The pictured eggs are a little spotty. I'll do better next time.
6

You can also use mentsuyu to simplify things a bit. Adjust the consistency of the mentsuyu so that it's slightly stronger flavor, and use it to marinate the eggs.