Earlier on I’ve shared my method of making soft boil egg, and you can actually make it into the delicious soy sauced flavoured egg featured in most of the ramen in one easy step.
It’s perfect for a side dish or to put in your noodle soup!
What you need:
– 4 soft boil eggs (check out the recipe here)
– 6 tbsp light soy sauce
– 7 tbsp water
– 6 tbsp mirin
– 1 tbsp sake
– 1 tsp dark soy sauce
What you do:
1. Prepare soft boil egg, cool and remove the shell carefully.
2. Mix all seasoning ingredients in a jar or a ziplog bag, then carefully submerge the eggs into it. Refrigerate for at least 2 hours or overnight for better result.
p.s. this is not a way to preserve eggs, so please bear in mind that the eggs should only store up to 2 days in the fridge.