Soy-Marinated Ramen Eggs Recipe
Introduction
Soy-Marinated Ramen Eggs are a flavorful and savory addition to any bowl of ramen or a delicious snack on their own. These tender eggs soak up a rich soy and mirin marinade, creating a perfect balance of salty and sweet.
Ingredients
- 4 large eggs
- 1/2 cup soy sauce
- 1/2 cup mirin
- 1 tablespoon sugar
Instructions
- Step 1: Bring a pot of water to a gentle boil. Carefully add the eggs and cook for 6 to 7 minutes for a soft, creamy yolk. Immediately transfer the eggs to an ice bath to stop cooking and make peeling easier.
- Step 2: Peel the cooled eggs gently. In a container, combine soy sauce, mirin, and sugar, stirring until the sugar dissolves. Add the peeled eggs and marinate in the refrigerator overnight, turning occasionally to ensure even flavor.
Tips & Variations
- For a stronger flavor, marinate the eggs for up to 24 hours, but no longer to prevent overpowering saltiness.
- You can add a small piece of kombu (kelp) to the marinade for extra umami.
- If you prefer firmer yolks, boil the eggs for 8 minutes instead.
Storage
Store the marinated eggs in their soy mixture in an airtight container in the refrigerator for up to 3 days. To enjoy, slice and add to ramen or eat as a tasty snack chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular vinegar instead of mirin?
Mirin adds a mild sweetness and depth to the marinade that regular vinegar lacks. If you don’t have mirin, you can substitute with a mix of rice vinegar and a little sugar, but the flavor will be slightly different.
How do I get the perfect soft-boiled yolk?
Timing is key: boil the eggs for 6 to 7 minutes, then immediately cool them in ice water to stop cooking. This method gives a creamy yolk that is ideal for marinated ramen eggs.
PrintSoy-Marinated Ramen Eggs Recipe
Soy-Marinated Ramen Eggs are perfectly soft-boiled eggs soaked overnight in a savory blend of soy sauce, mirin, and sugar, making an ideal topping for ramen or a flavorful snack on their own. Their creamy yolks and rich umami marinade add depth and a burst of flavor to any dish.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 8 hours 22 minutes
- Yield: 6 marinated eggs 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Japanese
- Diet: Halal
Ingredients
Marinade
- 1/2 cup soy sauce
- 1/2 cup mirin
- 2 tablespoons sugar
Eggs
- 6 large eggs
Instructions
- Prepare the marinade: In a bowl or container, combine the soy sauce, mirin, and sugar. Stir until the sugar dissolves completely, creating a balanced savory-sweet marinade.
- Soft-boil the eggs: Gently place the eggs into boiling water and cook for exactly 6 to 7 minutes to achieve a tender, slightly runny yolk. Immediately transfer the eggs to an ice bath to halt cooking and make peeling easier.
- Peel the eggs: Once cooled, carefully peel the eggs without breaking the delicate whites to keep them intact for marinating.
- Marinate the eggs: Place the peeled eggs into the prepared soy marinade, ensuring they are fully submerged. Cover and refrigerate for at least 8 hours, preferably overnight, to allow the flavors to deeply penetrate the eggs.
- Serve: Remove the eggs from the marinade before serving. Slice in half and add to ramen bowls or enjoy as a savory snack. The eggs can be stored in the marinade for up to 3 days for best flavor.
Notes
- Use fresh eggs for best results and easy peeling.
- If you prefer firmer yolks, increase boiling time to 8 minutes.
- Adjust sugar amount in marinade to taste for sweetness.
- For a stronger soy flavor, marinate eggs longer but not beyond 3 days to avoid overly salty eggs.
Keywords: Soy-Marinated Eggs, Ramen Eggs, Ajitsuke Tamago, Japanese Egg Recipe, Soft-Boiled Eggs, Soy Sauce Eggs
