![\"Japanese](\"http:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/10\/japanese_chashu_ramen_recipe-1.jpg\")
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Eating a bowl of Japanese Ramen without Japanese Soft Boiled Egg\u00a0is like eating strawberries without whipped cream. Sure, you can eat by itself, but it’s so much better with the added ingredient!<\/p>\n
This recipe for Japanese Soft Boiled Egg should give you the perfect texture for Ramen egg, where the egg is still slightly soft and chewy, yet not runny. But it may take you a few tries to master that perfect texture, depending on the size of the eggs you are using.<\/p>\n
Make it the day before, and add it to a steaming hot bowl of Tonkotsu Ramen with Pork Belly Chashu<\/a>\u00a0or as a salad topping!<\/p>\n <\/p>\n <\/p>\n Add tap water to the pot. Water level should reach 1 inch above the eggs when the eggs are placed in the pot.<\/p>\n<\/div>\n<\/li>\n In a bowl, add in the soya sauce, mirin and water and and mix well.<\/p>\n<\/div>\n<\/li>\n Bring the water in the pot to a boil. Once it is boiling, lower the heat until the water is just simmering.<\/p>\n<\/div>\n<\/li>\n Take the eggs from the fridge and\u00a0gently lower the eggs into the water with a slotted ladle.<\/p>\n<\/div>\n<\/li>\n Let it simmer for 6 mins, gently swirling the eggs around with a spoon.<\/p>\n<\/div>\n<\/li>\n After 6 mins,\u00a0remove the eggs immediately and plunge\u00a0into\u00a0the bowl of iced water for about 3 mins.<\/p>\n<\/div>\n<\/li>\n Once the eggs have cooled down, gently remove\u00a0the shells from the eggs.<\/p>\n<\/div>\n<\/li>\n Then transfer the eggs together with the sauce\u00a0into the ziplock bag.<\/p>\n<\/div>\n<\/li>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n Please rate<\/span><\/a>\u00a0our recipe or leave us a comment<\/a><\/span>! You can even upload a snap of your creation!<\/strong><\/p>\n Don’t forget to\u00a0subscribe<\/span><\/a> to our Youtube channel for more yummy videos! Do also\u00a0join us at\u00a0TBK Home Cooks Facebook Group<\/span><\/a> where you can post photos of your food, ask questions, share recipes and clean cooking tips from others in the group!<\/p>\n <\/p>\nWHAT I LIKE ABOUT THIS DISH<\/span><\/h1>\n
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HOW TO MAKE JAPANESE SOFT BOILED EGG?\u00a0<\/span><\/h1>\n
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\n\nGet ready a ziplock plastic bag.<\/div>\n<\/li>\nPut the ice into a big bowl and add water to it.<\/div>\n<\/li>\n<\/ol>\n<\/div>\n\nCOOKING THE EGGS (start 4 hours before or the night before)<\/h4>\n
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\n\n\n\n\nPut the eggs into the bowl of soya sauce mixture and mix well.<\/div>\n<\/li>\n\nLeave the bag in the fridge for 3-4\u00a0hours or overnight\u00a0for the eggs to continue marinating before serving.<\/div>\n<\/li>\n<\/ol>\n<\/div>\n![\"Marinating](\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2016\/08\/japanese_onsen_egg_recipe-001.jpg\")
<\/p>\nCOOKING TIPS<\/span><\/h1>\n
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DIETARY MODIFICATIONS<\/strong><\/span><\/h1>\n
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TRIED THIS RECIPE?<\/strong><\/span><\/h1>\n
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