HOUSE OF ASIA
See the recipe
How to cook a pickled egg for Ramen?
An egg, cooked precisely so that the white is tender and the yolk is semi-runny, is a key ingredient that enhances the flavor and texture of traditional ramen. By following our chef's steps below, you'll prepare a perfect egg that pairs perfectly with the aromatic broth and noodles.
Ingredients
Pour:
100 ml House of Asia Light Soy Sauce
50 ml House of Asia Mirin Sauce
3 tablespoons House of Asia Rice Vinegar
1 teaspoon House of Asia Garlic, Ginger and Chili Pastes
100 ml of water
2 tablespoons of sugar
A method of preparing
- Place the eggs in boiling water. Cook for 6,5 minutes, counting from the time the water begins to boil. Then place the eggs in ice-cold water. Peel.
- Place all the brine ingredients in a saucepan and heat until the sugar dissolves. Let cool.
- Place the eggs in a jar or container that can be sealed and pour the cooled brine over them. Refrigerate for at least 4 hours, preferably overnight.
TIP: You can store pickled eggs in the refrigerator for up to 48 hours.
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