Shoyu/Ramen Eggs
The soy sauce-marinated eggs from this recipe were served in the ramen at my old restaurant, Nojo.
Ingredients
-
½ cup Yugeta Organic Soy Sauce
- ½ cup dashi
- 1 each Takehisa Donko Dried Shiitake Mushrooms
- 4 eggs at room temperature
Directions
- Combine the soy sauce, dashi and shiitake together in a small sauce pot and bring to a very slow boil, then reduce to simmer and cook 3 minutes. Take off the heat and cool to room temperature.
- Meanwhile bring a small sauce pot of water to a boil. Gently drop in the eggs and if the water is boiling hard, turn it down to a gentle boil. Cook the eggs for 7 minutes.
- Here is where you can go into 2 different directions. For a firmer yolk you would remove the eggs and let them cool at room temperature. For a runnier yolk you would remove the eggs to an ice bath.
- After they have cooled, peel the eggs and then place in marinade for 30 minutes to 1 hour. Enjoy.
Shoyu/Ramen Eggs
The soy sauce-marinated eggs from this recipe were served in the ramen at my old restaurant, Nojo.
Ingredients
-
½ cup Yugeta Organic Soy Sauce
- ½ cup dashi
- 1 each Takehisa Donko Dried Shiitake Mushrooms
- 4 eggs at room temperature
Directions
- Combine the soy sauce, dashi and shiitake together in a small sauce pot and bring to a very slow boil, then reduce to simmer and cook 3 minutes. Take off the heat and cool to room temperature.
- Meanwhile bring a small sauce pot of water to a boil. Gently drop in the eggs and if the water is boiling hard, turn it down to a gentle boil. Cook the eggs for 7 minutes.
- Here is where you can go into 2 different directions. For a firmer yolk you would remove the eggs and let them cool at room temperature. For a runnier yolk you would remove the eggs to an ice bath.
- After they have cooled, peel the eggs and then place in marinade for 30 minutes to 1 hour. Enjoy.