I think you’ll agree with me that there’s typically a bit of a difference between the ramen we get at our favorite ramen shops and what we whip up at home. Well, here's how to ramp up your homemade ramen – the famous and insanely delicious ramen egg.
Ramen egg, called ajitsuke tamago in Japanese, or simply soy egg, are boiled eggs marinated in a combination of soy sauce, mirin or sugar, and sometimes sake. The eggs are commonly sliced in half and inserted into steaming bowls of ramen just prior to serving. They can be served soft, medium, or hard boiled.
Boil eggs to desired consistency and shock in ice bath.
Mix the soy sauce, mirin, sake, and ground black pepper in a bowl.
Peel the eggs and place them in a storage bag or container. Pour the sauce over and let some of the air out.
Leave in fridge until marinated.