Ramen Egg Recipe : The Original Japanese Bowl

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.

Preparing the dashi

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.

Preparing the ingredient of the soup

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.

Making the ramen sauce

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.

Gathering the ramen 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.

Making the egg of ramen

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.

Serving the ramen egg recipe