Shoyu/Ramen Eggs
Greg Dunmore
These soy sauce-marinated eggs were a staple at my former restaurant, Nojo. Served alongside our ramen, they strike the perfect balance of savory, umami-rich flavor and a tender, jammy yolk. They're simple to make and just as delicious tucked into a bowl of ramen as they are enjoyed on their own as a snack.
Ingredients
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.