Ramen egg for Japanese ramen

Japanese has hot spring egg (see step 2 on the link) for serving with beef rice, but they have ramen egg for serving with ramen!

It is simple to make them, all you need is time to marinate the egg.

Boiled egg is marinated in the seasoning overnight

Ingredients
2 tbsp soy sauce
2 tbsp mirin
6 tbsp water

2 large eggs, let it stay in the fridge until step 3

Instructions

1. In a small ziplog bag, combine soy sauce, mirin & water

Set aside

2. In a small pot, fill enough water that you can cover the eggs when cook them

Bring it to boil

3. When it is boiling, take out eggs from the fridge and use a ladle to place them into the boiling water

Reduce heat to medium & cook it for 7 mins (with lid), water should be simmer but not too hot that eggs bounce around the pot

4. After 7 mins, take the eggs out and soak them in iced water to stop them from cooking further

Let it cool for 3 mins

5. Peel the egg shell gently because the egg is still soft

6. Place the eggs in the ziplog bag with seasonings

Let them marinated for 4hours, or overnight is even better

7. When you eat them, take the eggs out and discard the seasonings

Cut them into half and serve them as topping of ramen

Or you can keep them up to 2 days

Enjoy!