Japanese Ramen Eggs or Hanjuku Eggs
Prep:10 m
Cook:3 h 30 m
Total:3 h 40 m
Servings:6
Cuisine:Japanese 🇯🇵
Course:Snack

Japanese Ramen Eggs or Hanjuku Eggs

Evelina

  

Use them for Japanese and other Asian soups, in sandwiches, with rice dishes, or just snack on them whenever. Throw one on risotto and serve it to your Italian friend. The reaction should be priceless. You’re welcome.

Ingredients:

  • 3 tbsp soy sauce;
  • 3 tbsp dark soy sauce;
  • 3 tbsp mirin;
  • 1 tsp brown sugar;
  • 6 eggs

Steps:

  1. Put your eggs in boiling water for exactly six minutes. Shock them with cold water and peel.
  2. In a small bowl (enough to fit the eggs), pour in the soy sauce, dark soy sauce, mirin, and brown sugar. Mix it well.
  3. Add 1.5 cups (375 ml) of water to the mixture and bring it to a boil.
  4. When the marinade cools down, add the eggs and marinate for at least 3 hours.

Share with your fellow quarantiners abroad:   

Facebook Pinterest Reddit Twitter

Still hungry? Have a look at the recipes below:

Toast With Egg Salad and Onions Egg Salad Sandwich
Classic Deviled Eggs Deviled Eggs
Veal and Egg Breakfast Burger Salted Egg
The Coziest Homemade Food, or Jacket Potatoes Lithuanian Style Jacket Potatoes