It is one of the most important accompaniments in your bowl of ramen: nitamago, soft-boiled and marinated egg. After almost three months without being able to set foot in a restaurant, you are discouraged by the battle of reservations in Japanese Parisian establishments to be able to taste a dish typical of the land of the rising sun? Rest assured, in La table des bons vivant, on Europe 1, Laurent Mariotte gives you the secret to successfully cooking this essential element of Japanese noodles.
6 minutes in boiling water
To do so, you need 6 eggs, 50 milliliters of tsuyu, baking sake, 25 milliliters of soy sauce and mirin, but also a teaspoon of ginger and a pinch of pepper. In a first pan, boil enough water to fully immerse your eggs, then immerse them "for 6 minutes". Meanwhile, in another pan, prepare the traditional ramen marinade.
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Preparing the marinade
Pour in the other ingredients previously mentioned and bring everything to a boil, before allowing to cool. Return your eggs, which should be cooked, and immerse them in ice water for five minutes. Then gently remove the shells, leaving them in the water. This step taken, take a rather flat container but high enough to be able to put the eggs. Add the marinade that has had time to cool, gently take your eggs and roll them so that they soak in evenly.
Then you just have to close the container with a lid and put it in your fridge for 24 to 48 hours.