Recipe: Nitamago (ramen egg)

The 'nitamago' is an egg of many disguises. It’s also known as a hanjuku ramen egg, ajitsuku tamago, molten egg and lava egg. Regardless to how you address the egg, it makes a great addition to a steaming bowl of ramen. Aim for a soft orange centre, and a dramatic, rich dark brown outside to add colour and flavour to the ramen.

Ingredients Serves: 8

  • 200g mirin
  • 200g sake
  • 200g Japanese-style soy sauce
  • 15g brown sugar
  • 8 eggs

Method

  1. Put the mirin, sake and Kikkoman soy sauce and brown sugar into a pan. Heat gently until the sugar has dissolved. Leave to cool.
  2. Plunge the eggs into boiling water for 6 minutes, and then ‘shock’ cool in an ice bath.
  3. Peel the eggs and place them in the mirin-sake-soy-sugar marinade for a minimum of two hours, but ideally overnight.
  4. Cut the eggs in half, and use to garnish a bowl of ramen. Pour the remaining marinade into a sauce dish and serve alongside the ramen.

0 comments

Leave a comment

Please note, comments must be approved before they are published