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: Ingredients

Method: 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.


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