Ramen egg 'nitamago' is an egg of many names. It’s also known as a hanjuku ramen egg, ajitsuku tamago, molten egg and lava egg. Regardless of what you choose to call it, a soy-marinated egg 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.
Although the outer colour of the egg comes from the dark soy sauce, Japanese alcoholic drinks, mirin and sake are also key ingredients for flavour.
You are probably familiar with the drink sake from eating in Japanese restaurants, either served chilled in glasses or warmed in small ceramic cups. However, mirin is a less well known ingredient than sake - it is still a fermented rice wine, but is much sweeter than sake and almost syrupy when pouring. Because mirin is mainly used in cooking, the Japanese Mirin - mirin-style seasoning is most often used. However, you could also cook with hon mirin or 'true mirin', which is great as a drink as well.
Enjoy your ramen eggs!
Ramen Egg Ingredients Serves: 8
Ramen Egg Method
- Put the mirin, sake and Kikkoman soy sauce and brown sugar into a pan. Heat gently until the sugar has dissolved. Leave to cool.
- Plunge the eggs into boiling water for 6 minutes, and then ‘shock’ cool in an ice bath.
- Peel the eggs and place them in the mirin-sake-soy-sugar marinade for a minimum of two hours, but ideally overnight.
- 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.