Soft-Boiled Eggs (Marinated) for Your Ramen Noodles

Name: Soft-Boiled Eggs (Marinated) for Your Ramen Noodles
Yield: 4 servings
Cuisine: American
Ingredients: 4 Eggs; 1 tbsp Salt; 50 ml ◎ Mentsuyu; 1 tbsp ◎ Sake; 1 tbsp ◎ Mirin; 100 ml ◎ Water; 4 grams ◎ Dashi stock granules; 1 tsp ◎ Soy sauce; 1 tsp ◎ Yakiniku sauce (I recommend salt sauce); 3 slice ◎ Garlic; 3 cm ◎ Ginger (tubed ok)

cookpad.japan @cookpad_jp

I created these eggs as a complement to ramen.

The marinade is on the strong side. If you can drink it, it's too thin. After two days, the eggs will become too salty, so I recommend taking them out of the marinade after 24 hours. I use the left-over marinade to make more eggs (to go with my next dish of ramen). Recipe by Jaypegu

I created these eggs as a complement to ramen.

cookpad.japan @cookpad_jp

I created these eggs as a complement to ramen.

Saved

Ingredients

4 servings

4Eggs
1 tbspSalt
50 ml◎ Mentsuyu
1 tbsp◎ Sake
1 tbsp◎ Mirin
100 ml◎ Water
4 grams◎ Dashi stock granules
1 tsp◎ Soy sauce
1 tsp◎ Yakiniku sauce (I recommend salt sauce)
3 slice◎ Garlic
3cm ◎ Ginger (tubed ok)

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Steps

1

Boil enough water to completely immerse the eggs. Add the salt and dampened eggs. Boil for 7 to 8 minutes (until soft-boiled).
2

While the eggs are boiling, make the marinade. Combine the ◎ ingredients in a pan, then heat to evaporate the alcohol. Remove from heat and transfer to a deep plastic container.
3

Immediately after you remove the eggs from the heat, cool them in chilled water. Peel off the shells.
4

Immerse the eggs in the marinade. After cooling down the marinade, chill it in the refrigerator. The eggs are ready to serve after 24 hours.
5

These eggs are an essential item for tsuke-men (ramen noodles with dipping sauce)