A savory and flavorful dish, this ramen-egg rice bowl combines marinated eggs with a rich soy sauce mixture, perfectly paired with noodles, pasta, toast, or simply a bowl of white rice and garnished with sesame seeds, scallions, and chili crunch.
1. In a sauce pot, put the water, sake, mirin, soy sauce, dark soy sauce, and sugar on medium and stir until all the sugar has dissolved then set aside to cool down.
2. Put a pot of water to a hard boil then gently place the eggs in the boiling water.
3. Set a timer for 6 minutes and immediately put them in an ice bath for 3-5 minutes.
4. Peel from the bottom where there's room, the shell should come off easily for a smooth finish.
5. Marinade the eggs in the ramen-egg soy mixture you just made for 8 hours minimum.
6. Enjoy the ramen-eggs on noodles, pasta, toast, or simply a bowl of white rice and garnish with sesame seeds, scallions, and chili crunch.
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