In my opinion, a bowl of ramen without a ramen egg (Ajitsuke Tamago) is not complete. I am a huge fan of the shiny, custard-like egg yolk of a flavorful ramen egg.
While many ramen places charge almost $2 for a ramen egg, it is in fact surprisingly easy to make scrumptious ramen eggs at home.
This recipe introduces one secret ingredient that’s gonna help make next level ramen eggs, you shall not miss!
Ingredients (makes 4):
- 4 large eggs
- 60g soy sauce
- 60g mirin
- 40g cooking wine/sake
- 80g water
- 1 garlic clove, sliced
- 1-2 tbs fermented sweet rice
- Combine and mix all the ingredients in a saucepan except for eggs and fermented sweet rice. Bring liquid to boil, keep boiling for 2 min, add fermented sweet rice and stir. Remove from heat and let cool.
- Bring a pot of water to boil, carefully lower eggs (at room temp) into water with a ladle. Keep simmering for 5-6 min. Cool down eggs with running water, place them in an ice bath for couple minutes, peel the eggs.
- Place eggs and marinade in a Ziploc bag and close tightly. Make sure all eggs submerge in the marinade. Marinate for overnight to up to 3-4 days in the refrigerator.
The ramen eggs are subtly flavored after one day. The flavors are the most delicious after 2 day.
The ramen eggs go perfectly with soup noodles, as well as congee and porridge. They are just subtly sweet, with fully loaded flavors from fermented rice and soy sauce.
Trust me, they are simply irresistible. After learning to make my version of ramen eggs you will probably find those served at ramen places sub par… 🙂