| Japanese ramen soft boil egg 味付け玉子 |

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.

 

 

 

|日式醬油糖心蛋 味付け玉子

 

早前分享過有關糖心蛋的做法,其實只需要一個步驟就可以將糖心蛋變成平時經常跟拉麵上的日式醬油蛋。

 

材料:
-4隻糖心蛋(請按這裏查看做法)
-1湯匙低鹽醬油
-7湯匙水
-6湯匙味淋
-1湯匙日本清酒
-1茶匙老抽

做法:
1. 先將糖心蛋準備好,將殼小心剝好,備用
2. 將所有醬料於玻璃瓶或者保鮮袋混合,然後小心將糖心蛋放入雪最少2小時或者過夜。

 

p.s. 製作日式醬油糖心蛋的方法於醃製保鮮不一樣,所以醬油糖心蛋應該要於2天內吃完啊!