I was recently asked how to make the egg that goes on top of Ramen noodles (Nitama). So here it is. Easy to do but not so easy to get perfect. I suggest you practice a few times and adjust the timing slightly depending on the size of egg and the degree of softness you want to achieve. The yolk should be soft, but not too runny. The process involves boiling the eggs to soft stage and cooling them in running cold water. You then make a nitama sauce. Place the peeled eggs in the sauce and refridgerate they should stay in the sauce for about 10 to 12 hours. To use, just cut the eggs in half and place on top of Ramen.
Type of Dish egg dish
- 600 ml (20 fl oz) chicken stock
- 200 ml (6 1/2 fl oz) dark soy sauce
- 180 g (6 oz) sugar
- 100 ml (3 fl oz) sake
- 10 ml (3/4 Tbsp) rice vinegar
- 6 Medium eggs
- Put chicken stock, sugar, soy, sake and vinegar in a pan and bring up to a simmer, reduce heat, simmer for five minutes. Remove from stove, leave to cool, refrigerate until ready to use.
- If using medium to large eggs they should take about 6 to 8 minutes at boiling point. first of all leave the eggs at room temperature for 1 hour. Put them in a saucpan with cold water and bring quickly up to a simmer at high flame. Reduce the flame to medium. Simmer for 6 to 7 minutes. Remove eggs from pan and place in cold running water for 5 minutes.
- Some recipes use dashi (Bonito stock) instead of chicken bouillon. Some folk add garlic, ginger and spring onion to the sauce. There are so many versions of this recipe.
- Peel the eggs and place them in chilled nitama sauce, leave to marinate for 8 to 10 hours.
Preparation Time is approxmiately 30 minutes.
Cooking Time is approxmiately 8 minutes.