Delicious seasoned eggs are so easy to make!
NITAMAGO eggs are Japanese soft- seasoned eggs known for its custardy jammy egg yolk and umami flavor.
NITAMAGO eggs are an essential topping for most ramen dishes. Soft-boiled eggs marinated
in a multi-flavoured seasoning. Prepare this recipe a couple of days in advance, and try also serving them as part of a picnic lunch or in a bento.
Ingredients (4 Serving)
- 4 Eggs
- 100 ml NINBEN TSUYU NO MOTO (Mentsuyu)
- 100 ml Water
① Combine MENTSUYU and water.
② Poke a hole in the non-pointed side of the egg that has been brought to room temperature with a piece of paper nail.
③ When the water comes to a boil, gently add the eggs one by one using a ladle. Turn the egg occasionally so that the yolk is in the center. Boil for 7 minutes, changing the position of the eggs from time to time.
④ Place in ice water to cool thoroughly. Cool and peel off the shell.
⑤ Put boiled eggs in pan A. Bring to a boil, then reduce to a simmer for 3 minutes.
⑥ Cut into two and place in a bowl.
If you are not in a hurry, put the boiled eggs and ② in a Ziploc bag and put it in the refrigerator for 3 hours to half a day.
📌 You can skip step (2) in the recipe, but making a hole in the shell will make it easier to peel. You can also just tap it lightly to make cracks.
📌 This recipe is for a half-cooked egg. Store it in the refrigerator.Hard-boiled and seasoned eggs will last longer. The shelf life is about 4 to 5 days if stored in the refrigerator.
📌 Eggs should be allowed to come to room temperature so that they will not crack when placed in boiling water.
🐣 If you time it right, you can make a delicious half-boiled egg without fail.
The boiled egg can be used as a topping for ramen, somen, soba, udon, etc., as well as simmered dishes and rice bowls.
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You can see recipes in the video as well.⬇️