Ingredients
4 Eggs
1 tbsp Salt
50 ml Mentsuyu
1 tbsp Sake
1 tbsp Mirin
100 ml Water
4 grams Dashi stock granules
1 tsp Soy sauce
1 tsp Yakiniku sauce (I recommend salt sauce)
3 slice Garlic
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Boil enough water to completely immerse the eggs. Add the salt and dampened eggs. Boil for 7 to 8 minutes (until soft-boiled). While the eggs are boiling, make the marinade. Combine the ingredients in a pan, then heat to evaporate the alcohol. Remove from heat and transfer to a deep plastic container. Immediately after you remove the eggs from the heat, cool them in chilled water. Peel off the shells. Immerse the eggs in the marinade. After cooling down the marinade, chill it in the refrigerator. The eggs are ready to serve after 24 hours. These eggs are an essential item for tsuke-men (ramen noodles with dipping sauce)
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Electric noodle maker — extrude fresh ramen, udon, pasta
Large ceramic ramen bowls — proper size for noodle soup with toppings
Ramen from scratch — broth types, tare, noodle making, toppings
Mesh basket for portioning and straining ramen noodles
Fresh alkaline ramen noodles — springy, yellow, restaurant-quality