How to make ramen eggs (nitamago)
Traditionally used to top a classic tonkotsu ramen (bone broth with braised chashu pork or barbecue pork belly), the succulent, marinated nitamago egg can also bring a sense of occasion to any other ramen variety. Once you start marinating the eggs you’ll find plenty of other reasons to use them — be it on rice, or some blanched greens with toasted sesame seeds.
Next, why not try more Japanese sides and sauces from the House & Garden recipe archive?
This recipe is an extract from The Gourmand's Egg, curated by David Lane and Marina Tweed (TASCHEN books). Image credit The Gourmand.
What you'll need
Nitamago (marinated egg) for ramen
Ingredients
Ingredients
Equipment
Step 1
Soft boil four eggs for seven minutes, then plunge them into ice water and leave to sit for five minutes. Carefully peel the shells, keeping the eggs in the water. While the eggs cool, take a small saucepan and heat 50 ml of mirin, 50 ml of soy sauce and 1 tsp of minced ginger. Place the eggs and the marinade in a large resealable bag or container, and gently rotate to ensure they are coated. Leave this in the fridge overnight.
Step 2
When ready to serve remove the marinated eggs, and slice each into two before placing on top of your chosen ramen.
