Comments on: Nitamago

By: Nira

Nira — Tue, 12 Jun 2012 20:13:21 +0000

How can do you slice the nitamago in half without the yolk spilling out? I prefer a somewhat runny yolk, and would like to add this on top of ramen. Arigatou gozaimasu!

~Nira

By: Nha

Nha — Tue, 25 Oct 2011 01:45:12 +0000

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

By: rizal

rizal — Mon, 22 Aug 2011 06:15:40 +0000

Sorry..Mai !! :D

By: rizal

rizal — Mon, 22 Aug 2011 06:14:58 +0000

good recipe !! keep up Mia !! :)

By: Mai

Mai — Fri, 18 Mar 2011 21:23:40 +0000

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.

By: John san

John san — Wed, 09 Feb 2011 22:15:17 +0000

Hi Mai, how do I make the egg yoke so soft just like the way they serve it in noodles shop in Japan?

By: Mai

Mai — Wed, 06 Oct 2010 05:41:36 +0000

Hi Barbara! There are a few miso soup recipes on here. Here's one with potato

By: BarbaraSP

BarbaraSP — Tue, 05 Oct 2010 23:16:40 +0000

Mai, I have never tried Japanese cooking but you make it look easy. How about one for miso soup.

By: rhumball

rhumball — Mon, 19 Jul 2010 05:49:00 +0000

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.

By: Ariese

Ariese — Sat, 03 Jul 2010 05:29:14 +0000

that looks soo good!

By: Mai

Mai — Thu, 15 Apr 2010 04:11:01 +0000

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!

By: Anonymous

Anonymous — Tue, 06 Apr 2010 21:30:34 +0000

Hi Mai,
This recipe look interesting, would like to try . Can i still reuse the marinade spice?

Ling