When it’s cold, I feel like eating ramen all day. And when I eat ramen, I sometimes save the egg for last, because it’s sooo good, salty, eggy, yummy! Speaking of ramen and eggs, I just went to Shin Sen Gumi Hakata Ramen over the weekend. It is my absolute favorite ramen place, especially for lunch, because they have spam musubi too! And not just any regular musubi, I suspect this one has a little bit of plum paste in it (ugh so good! I love sour stuff almost as much as sweet).
Okay, back to the egg… When I was first introduced to ramen, some years ago (we don’t really eat ramen in VN, so it was new to me, we eat lots of other noodles though), I was very intrigued with the flavored egg. I thought it must be so complicated to make because there is a Vietnamese dish (one of my favorite!) that makes flavored egg similar to the one you find in ramen (but with different flavor). With this dish though, you have to cook the eggs with braised pork in the braising liquid. The braised pork itself takes a couple hours to make, so I don’t suggest we go that route. Although, at some point in the past, I was seriously considering making a whole pot of braised pork just so I can make flavored eggs for my ramen.
However, today you are in luck, because we will marinate the egg instead, in soy sauce and mirin, which will take only a few minutes to prepare. Then you just leave it in the fridge for a couple hours or overnight to let that flavor soak in. The longer you let it soak, the stronger the flavor. I left it for a long time. I like it super brown on the outside cuz it reminds me of those eggs I get in the Vietnamese braised pork dish. You may want to move the eggs around in the marinate once in a while to make sure they get coated evenly.
This flavored egg is extremely easy to make at home. And it will elevate your instant noodle to the next level immediately. Actually, I haven’t had instant noodle in quite a while. We’ve graduated to frozen/fresh noodles now, and avoiding all the extra chemically tasty and salty stuff they put in there to align our diet with the no-processed-food rule, or at least minimize it. I even tried to make homemade dashi for my noodle! And adding lots of veggies! *pat self on the back*
Anyways, here’s another recipe to make with your eyes closed, adapted from Just One Cookbook. Love this blog, I go there all the time whenever I have a craving for some homemade Japanese food.
- 3 tablespoon soy sauce
- 3 tablespoon mirin
- 9 tablespoon water
- 4 cooked egg
- To cook egg, bring water to a boil and gently drop cold eggs into boiling water. Reduce heat to keep water and a gentle boil. Cook egg for about 9 minutes or to your desired doneness.
- Remove eggs from boiling water and drop into a bowl of ice water to cool.
- Mix soy sauce, mirin and water in a measuring cup. Peel eggs and submerge in the soy sauce mixture.
- Refrigerate until ready to use (half a day or overnight).