Japanese Ramen Eggs

• Refrigerated

  • 6 Eggs

• Canned Goods

  • 1 50 ml cup Japanese tsuyu or soup base

• Condiments

  • 25 ml Mirin
  • 25 ml Soy sauce or tamari soy sauce

• Baking & Spices

  • 1 tbsp Baking soda

• Beer, Wine & Liquor

  • 50 ml Cooking sake

• Liquids

  • 1 Water

Found on rasamalaysia.com

Description

Ingredients

• Water, for boiling
• 1 tablespoon baking soda
• 6 eggs, at room temperature
• 50 ml cup Japanese tsuyu or soup base (such as Mizkan Bonito-Flavored Soup Base)
• 50 ml cooking sake
• 25 ml soy sauce or Tamari soy sauce
• 25ml mirin

Directions

• Combine the water and baking soda in the pot and bring the water to boil. The water level must be deep enough to cover all eggs. When the water boils, add the eggs and cook for 7 minutes. In a separate pan add all the ingredients in Seasoning Sauce together. Bring the sauce the boil, then remove from the heat and let cool. When your eggs are done cooking, plunge them into ice water and leave to sit for 5 minutes. Carefully peel off the shells, while the eggs are still in the water. Make sure you remove the membrane covering the egg white. In a container or a bag, add the Seasoning Sauce and the eggs. Gently rotate the eggs to make sure they’re evenly covered in the sauce, then leave to stand overnight, or 1 or 2 days in the fridge. When they are ready to serve, slice into halves and serve with ramen or eat as a snack.