Japanese Beef Ramen with Hanjuku Egg

With the recent trip to Melbourne, I was keen to make hanjuku (soft boiled) eggs for SM and J. In my excitement over these marinated soft boiled eggs, I nearly forgot that they should be served with ramen and not on it’s own. I’ll be happy just eating the soft boiled eggs on their own. However, serving them with Ramen is advisable.

Good ramen is all about the soup, with chicken, pork or soy based soup ramen being the norm in establishments. I was keen to try a soy based soup but thought that the addition of beef stock would be something different. But back to those eggs.

As you can guess, I’m obsessed around eggs, I love them too much and can’t get enough of them. There’s something very sexy about these hanjuku eggs. On the outside it looks like your usual brown tea egg or hard boiled soy egg, however, inside it’s a whole different story….a deep orange, oozy, squishy and delectable yolk. This batch was a little under marinated, but give it a couple of hours more and it would have had the most amazing orange hue. Even the layers of the white show the signs of how long it has been marinated for. They are also called lava eggs in Singapore for their molten, yolky goodness….sigh, I’m in egg heaven.

There are many variables to consider when cooking the best soft boiled egg. Some of them are:

-Size of eggs

- Temperature of the eggs

- Number of eggs in the pot

It’s best to use a medium sized egg, at room temperature. Eggs that are at least 5 days old also work better as the bigger air pocket allows for easier peeling of the shell. A little white vinegar will also help keep the white in if your egg accidentally cracks. Salt also somehow helps with making the egg easier to peel, but note that this increases the boiling point of the water.The best way to perfect your way of making the soft boiled eggs is to experiment. Your pot, stove heat, size of eggs etc can vary from person to person.

Marinated in a soy sauce marinate, the sky’s the limit with the marinate for the eggs, but I admit that on this occasion I went too far. I was rushing for time and was keen to get the eggs into the marinate and forgot to taste. Big mistake. I was supposed to put in equal parts of 1 cup soy sauce/ mirin / sake and 4 table spoons of brown sugar. This is where I went really too far by substituting sake for (looking at what was lying around) black label Smirnoff Vodka. 1 cup of vodka!!! These eggs were very boozy and slightly bitter….however, paring it up with the ramen, the flavours did balance out. But we could not really savour the salty, sweet, squishy yolk eggs on it’s own and had to eat it with the ramen. 8( If I could do it all again, vodka will be added in small quantities. And next time I’ll remember that this egg goes with the ramen and not on it’s own.

So when was the last time you were so obsessed with a condiment that was part of a main dish?

Japanese Beef Ramen with Hanjuku Egg

Hanjuku Egg (soft boiled soy marinated Japanese egg)

Method:

Boil 3 cups of water in a pot

Ensure that heat is at a constant boil(medium heat) then add in a 3/4 cup of cold water

Gently and quickly put in 4 eggs (water should cover the eggs)

Keep the pot on constant heat for 7 minutes

Take the eggs out and immediately submerge into a bowl with cold water and ice for a minimum of 5 minutes

Peel the eggs carefully and put into your soy marinate (marinate for at least 2 hours, eggs can be stored in the marinate for up to 5 days)

Beef Ramen recipe

4 cloves finely chopped garlic

2 tsp finely chopped fresh ginger

1 tsp sesame oil

4 cups beef stock

2 cup kombu dashi stock

2 tbsp sake

1 tsp sugar

3 tbsp soy sauce

Salt and pepper to taste

For toppings:

Flash cooked sliced beef (porterhouse cut)

Enoki mushrooms

Hanjuku (marinated soft boiled) egg

Spring onions

Method:

Heat sesame oil in a deep pot

Add chopped ginger and garlic, turn down the heat.

Add beef stock and kombu dashi stock in the pot and bring to a boil.

Add sugar, salt, sake, and soy sauce in the soup.

*Optional – Run the soup through a strainer.

In the meantime, boil water in a large pan.

Add ramen noodles in the boiling water and cook for a few minutes.

Drain the noodles and serve with the hot beef soup. Place your toppings and enjoy!

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  • http://wayfaringchocolate.com Hannah

    Oh gosh, this is one of those meals that I’ve never even considered making myself! And now you go and show that it’s rather doable after all… Bravo!

  • http://anediblemosaic.com Faith

    I absolutely love a wonderful bowl of noodles and soft-boiled eggs, so I’m crazy for this dish! The egg really is the perfect touch!

  • http://intolerantchef.blogspot.com InTolerant Chef

    The only thing I failed in my apprenticship exams was my soft boiled egg. I was doing two things at once and took it to medium- yes there is a difference, it wasn’t as oozy, but thankfully the teacher let me pass anyway!

  • Celia

    Sigh…Soy, you and eggs, you’re too funny, girl. :) Lovely lovely recipe and photos, thanks!

  • http://www.honeyandsoy.com honeyandsoy

    Thanks Hannah, hope you enjoy making it as much as I did 8)

  • http://www.honeyandsoy.com honeyandsoy

    It does, though I must remember to add less vodka the next time 8)

  • http://www.honeyandsoy.com honeyandsoy

    Thank goodness your teacher let you pass! You probably can boil up a perfectly cooked soft boile egg now 8)

  • http://www.honeyandsoy.com honeyandsoy

    Lol, I do have a weakness for eggs 8). As a joke, my brother in law even suggested that a bacon and eggs scarf was knitted for me. Check it out
    http://i.imgur.com/Buwsf.jpg