- Egg2 Piece(s)
- Soy Sauce3 Tablespoon(s)
- Mirin2 Tablespoon(s)
- Water4 Tablespoon(s)
- Sesame seeds1 Tablespoon(s)crushed white and black seeds
- GingerAs needed
- Garlic2 Piece(s)
- Onion1 Piece(s)
- Oil2 Teaspoon(s)Sesame oil
- Bean2 Teaspoon(s)chili bean sauce
- Miso2 Teaspoon(s)
- Sake1 Tablespoon(s)
- Soy Milk1 Cup(s)
- Salt1/2 Teaspoon(s)
- Pepper2 Pinch
- Noodles1 Pouch(s)ramen noodles
- Sprout1 Cup(s)bean sprout salad
- Corn1/2 Cup(s)
- Shiitake1 Piece(s)Dried mushrooms
- Kelp1 Piece(s)Dried kelp (kombu)
The ramen egg recipe is one of the most famous dish in the Japanese cuisine. With its high-protein ingredients and simples steps the ramen egg worth trying.
Prepare the dashi
Slake the kombu and dried shiitake in the water for at about 30 minutes. Place the liquid into a saucepan, including kombu and shiitake mushroom. Then slowly bring the obtained liquid to a boil over a low heat. This will help to enhance the dashi flavor.
Now before the liquid turns into a full boil, remove the kombu liquid from the dashi. If you leave the kombu in the liquid, the dashi will become glutinous. Finaly sat aside and let it cool.
Cook ramen soup
To make the soup of the ramen egg recipe, start by grinding the sesame seeds until they are completely crushed. Then mince the garlic cloves and mince your ginger.
Divide the two types of scallion you are going to use, and then cut them into thin rounds. Then add 2 teaspoons of sesame oil into a saucepan. Pour the garlic, ginger, and white part of scallion and cook over a medium-low heat until fragrant. Now you add 2 teaspoons spicy bean paste and 2 teaspoons of miso in the saucepan. Stir constantly and be carefull to not burn them.
Add 1 Tablespoons of sake. This will help you release the bits of the sauce attached to the bottom of the saucepan. Then add the ground sesame seeds and soy sauce.
Gradually add 1 cup of soy milk, stirring constantly and making sure to dissolve the spicy bean paste and miso. Then add half cup kombu and mushrooms dashi. Add a dash of white peppers and salt to taste. Turn off the heat and set aside.
Gathering the ramen egg recipe
Once the soup and all the toppings are prepared, cook the fresh or dried ramen noodles in boiling water. Cook the noodles according to the package instructions. Make sure to loosen the noodles before adding to the water and stir the noodles so that they don’t stick to each other. Reheat the ramen soup at the same time.
You can check this Chicken Ramen recipe
Once the noodles are cooked, drain the noodles very well and transfer to a ramen bowl. Pour the hot ramen soup into the bowl.
Make egg of ramen
In a resealable plastic bag, combine the soy sauce, mirin, and water. Then set it aside. Bring water to a boil in a medium size saucepan. The water must cover the egg. Meanwhile, when boiling, take out the eggs from the refrigerator and carefully submerge them into water with a mesh strainer or ladle.
Check this Japanese Kara Miso Ramen
Immediately reduce heat to maintain a simmer and cook the eggs for about 7 minutes. Make sure the water is simmering, but not so hot that the eggs bounce around. After the indicated cooking time, take out the eggs and soak in a ice bath to stop them from cooking further. Let them cool for about 3 minutes.
Gently peel the eggs cause they are not compeletely hardened. Put the eggs in the sauce bag and close it tightly. The eggs should be submerged in the marinade. Let them marinate overnight to up to 3 or 4 days in the refrigerator.
Serve the ramen egg recipe
When you serve the ramen egg take the eggs out of the refrigerator and cut them in halves. Use the eggs as topping of them ramen . You can taste the egg and enjoy it without placing it on the ramen bowl.
You can make this egg operation in any type of Ramen recipes.