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Tamago egg (ramen topping)
Soft-boiled egg marinated in sake and soy sauce.
Prep
5 min
Cook
5 min
Total
8 h 10
Serves
6
Ingredients
For:
6
servings
- 6 large eggs (55g)
Marinade
- 4 tbsp soy sauce
- 4 tbsp mirin
- 2 tbsp water
- 1 tbsp sugar
- 1 tbsp sake
- 5 g dried bonito flakes (optional)
Method
- 1Pierce the rounded side of the eggs with a needle so they will be easier to peel later.
- 2Place the eggs in a saucepan filled with cold water. Don't overfill: let the eggs stick out about 0.5 cm above the water. This keeps the eggs from moving around during cooking and reduces the chance of cracking.
- 3High heat and set a timer for 5 minutes from the start of the boil. As soon as the timer rings, quickly cool under cold tap water then peel, taking care to remove the inner membrane.
- 4Mix the marinade ingredients in a saucepan and bring to a boil. Cook one minute to fully dissolve the sugar. Let cool a bit. Strain to remove the bonito flakes. Pour into a ziplock bag. Then add the eggs, taking care to push out the air.
- 5Refrigerate for 8 to 14 hours.
Notes
If you've cooked chashu pork, you can absolutely reuse its braising liquid as a marinade. Mirin is a Japanese wine, sweeter than sake. Tamago egg or "Ajitsuke Tamago" is a perfect topping for my Tonkotsu Miso Ramen or Tantanmen Ramen recipes.
