Description
Japanese Ramen Soy Sauce Eggs are a delicious and flavorful addition to your ramen dishes, featuring a perfect balance of savory soy sauce and a rich, creamy yolk.
Ingredients
Scale
- 4 large eggs
- 1/2 cup soy sauce
- 1/2 cup water
- 1 tablespoon mirin
- 1 tablespoon sugar
Instructions
- In a saucepan, combine soy sauce, water, mirin, and sugar. Heat over medium heat until the sugar dissolves.
- Bring a pot of water to a boil and gently add the eggs. Boil for 6-7 minutes for a soft yolk.
- Remove the eggs and place them in an ice bath to stop the cooking process.
- Once cooled, peel the eggs carefully.
- Place the peeled eggs in the soy sauce mixture and marinate for at least 4 hours, or overnight for best flavor.
- Slice the eggs in half and serve on top of ramen or as a snack.
Notes
- For a richer flavor, use dark soy sauce.
- Adjust the marinating time based on your preference for yolk consistency.
- These eggs can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Appetizer
- Method: Boiling and Marinating
- Cuisine: Japanese
Nutrition
- Serving Size: 1 egg
- Calories: 70
- Sugar: 1g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg