Nitamago is a very tasty boiled egg. It is a very common ingredient in Japanese Ramen noodles. Even if you’re only making instant ramen noodles, the addition of a nitamago can really spice up your meal. Thanks to Udom for the suggestion!
Yield: 4 eggs
Time: Overnight (5-8 hours)
Ingredients
- 4 eggs
- 1 clove of garlic
- 2 slices of ginger (see picture)
Spices
- 1/4 cup soy sauce
- 1/4 cup sake
- 1/4 cup mirin
- 1/2 tsp sesame oil
Preparation
- Boil soy sauce, sake, mirin and 1/2 cup of water in a saucepan
- Transfer mixture to a Tupperware container and add ginger, garlic, and sesame oil and wait for it cool
- Starting with cold water, add eggs, and after it reaches a boil, cook for 5 minutes
- Put boiled eggs into cold water, then carefully remove shells
- Once eggs have been shelled and are cool, transfer eggs to the Tupperware container and marinate overnight in the refrigerator
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Hi Mai,
This recipe look interesting, would like to try . Can i still reuse the marinade spice?
Ling
Hi Ling. You can reuse the sauce for stir-fry beef or pork with vegetables. Please add it little by little, adjusting to your taste!
that looks soo good!
mmm.. i love this egg.. i had ramen the other day, and was wondering how did they flavour the boiled egg.. cause usually in chinese cooking, the egg is really brown, but this nitamago is very light in colour, but tasty.
Mai, I have never tried Japanese cooking but you make it look easy. How about one for miso soup.
Hi Barbara!
There are a few miso soup recipes on here. Here’s one with potato
Hi Mai, how do I make the egg yoke so soft just like the way they serve it in noodles shop in Japan?
Boil water. Let eggs warm up to room temperature, then boil for 7 minutes. Remove from water and cool under cold water. If the egg turns out too soft, adjust the time accordingly.
good recipe !! keep up Mia !! :)
Sorry..Mai !! :D
I made it yesterday, think my eggs were bigger so after 5min they were still runny. I boiled again for a little longer. They turned out a bit out of shape but yummy! =D