Serves 1
Directions
- 1Poke a hole into an egg and lower it into a pot of boiling water.
- 2Cook the egg for about six to seven minutes.
- 3Cool the egg down in an ice bath.
- 4Peel the egg when it's cool.
- 5Get a small pan onto the stove.
- 6Add 1 Tbsp of soy sauce, 1 Tbsp of sake, and a teaspoon of sugar to the pan.
- 7Mix to combine over low heat.
- 8When tiny bubbles start to form at the bottom of the pan, add your peeled egg or eggs into the tare.
- 9Roll the egg around in the sauce for about 4 to 5 minutes.
- 10Get two pots of water boiling on the stove, one for noodles and one for soup.
- 11While the water is coming up to a boil, slice up some green onions, preferably the white part.
- 12Grate a small knob of ginger.
- 13Into a bowl, add 1 Tbsp of soy sauce, 1 Tsp of Chinese or Japanese chicken stock powder, some sliced green onions, a small amount of grated ginger, and about a teaspoon or a teaspoon and a half of lard.
- 14When your water is boiling, cook your ramen noodles according to the instructions.
- 15When the noodles are almost done, add 300 ml or about a cup and a quarter of hot water into the bowl.
- 16Stir everything together in the bowl.
- 17Add your noodles to the bowl after straining out all the excess water.
- 18Top with ajitama, green onions, and nori, or whatever you want.
Ingredients
- 1 serving Ramen Noodles
- 300 ml Hot water
- 1 Tbsp Shoyu
- 1 Tsp Chinese or Japanese Chicken stock powder
- 1 pinch grated ginger
- 1 Tsp Lard
- 1 egg
- 1 Tbsp Shoyu
- 1 Tbsp Sake
- 1 Tsp Sugar
- green onions
- nori
Equipment
potice bathsmall panstovebowlgrater
Tips
- Poke a hole in the egg before boiling to prevent whites from coming out.
- Cool the egg in an ice bath before peeling.
- For a quicker ajitama, roll the boiled egg in the tare for 4-5 minutes instead of soaking for 24 hours.
- Slice the white part of the green onion if you have it for better presentation.
- Strain noodles thoroughly to avoid diluting the soup.
- Adjust soy sauce amount based on preferred saltiness and brand.
- Chicken fat can be substituted for lard.
- Homemade noodles can be stored in the freezer for a long time.
Related recipes
Pipikaula
Japanese · Soup
Crunchy Crab Rice Paper Snacks
Japanese · Soup
Ramen Balls
Japanese · Soup
Dietitian's Instant Ramen
Japanese · Soup
Viral Ramen Recipe
Japanese · Soup
Easy Crockpot Dinner
Japanese · Soup2h 15m
Honey Soy Chicken Bowl
Japanese · Soup15m
Miso Chicken Ramen
Japanese · Soup
Ramen Eggs
Japanese · Soup
Curry Udon
Japanese · Soup
20-minute ramen
Japanese · Soup20m
Coconut Chili Ramen with Crispy Pork
Japanese · Soup30m