Shoryu Ramen
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1) Bring water to the boil and place the eggs gently. Eggs must be at room temperature before boiling.
2) Stir the eggs occasionally and boil for 6 minutes sharp. Put on your stopwatch!
3) At 6 minutes, put the eggs immediately into cold water so the eggs will stop cooking.
4) Peel the eggs carefully under running water.
5) Create a marinade of SoySauce : Mirin : Honey 1 tablespoon each and place in a ziplock bag. Omit Mirin if it is not available.
6) Place the eggs in the marinade and let the marinade surround the eggs. Set aside in the fridge for at least an hour.
7) There you go! An egg-cellent Nitamago to go with your Shoryu Ramen.