Ramen Eggs

The basic recipe for “ramen eggs” is fairly simple, just pickle some soft boiled eggs in a brine made of mirin, water (or sake), soy sauce, and sugar. This simple recipe is incredibly versatile and provides a lot of room for flexibility.

Per ~6-9 soft boiled eggs:

1 oz

dried mushrooms

1 tbsp

fish sauce

1/3 cup

dark soy sauce

1/4 cup

maple syrup

  1. Add ~500 ml to a pot and add dried mushrooms

  2. Let mushrooms soak for 30-60 minutes over low heat

  3. Filter out mushrooms and grit

  4. Return to low heat and add remaining ingredients (except eggs)

  5. Peel eggs and put into a jar

  6. Pour cooled liquid into jar, top off with water if needed

  7. Put in refrigerator for 2-3 days