An essential topping for our Cha Shu Ramen is our “7-minute egg”: soft-boiled and marinated (Ajitsuke Tamago).
Creamy and runny, the yolk should glisten enticingly when you slice through the marinated egg.
Super versatile, other than serving as a topping on ramen, we have it as a side dish for meals too.
When I’m making my Chashu Pork, I will always reserve some broth to make a batch of these so they have extra flavour. Below is a simpler recipe, for when you don’t have pork broth handy.
- 6 eggs
- 100ml soy sauce
- 100ml sake
- 100ml mirin
- 2 tsp sugar
- 200ml water
- ice cubes, small bowl
- Fill a small saucepan with enough water to cover eggs (don’t add eggs yet though).
- Bring the pot of water to a boil, then turn down the heat to a simmer and gently lower fresh eggs in.
- Cook for 6-7 minutes (6 for size 6 eggs, 7 for size 7 eggs) and set a timer for it.
- When it’s almost done, place ice cubes into a large bowl with cold water.
- Remove eggs with a slotted spoon and plunge them into the ice water bath immediately to halt the cooking process.
- Once cooled, remove shells and place in a zip lock bag and pour in the soy sauce marinade (or broth). Let it marinate overnight before serving.