| Yield: 6 servings |
| Menu Price: $2.00; Food Cost/Serving: 50% |
|
| Sake |
500 ml |
| Mirin |
50 ml |
| Soy sauce |
200 ml |
| Sugar |
30 g |
| Garlic, coarsely chopped |
40 g |
| Ginger, coarsely chopped |
75 g |
| Eggs, large, room temperature |
6 each |
| Water |
1 ltr |
| Ramen soup (see note) |
1680 ml |
| Scallions, finely sliced |
as needed |
| Instructions: |
| 1. Simmer sake and mirin in a saucepan over medium-high heat for 2 minutes. Reduce heat to low, add soy sauce, sugar, garlic and ginger and simmer and stir for 10 minutes. Cool to room temperature and then refrigerate (see note). |
| 2. Bring a large pot of water to a boil. Poke a small hole in bottom (larger end) of each egg with a pushpin. Gently slide eggs into boiling water and then start a timer, stirring for first 2 minutes. Remove eggs after a total of 6 minutes and 10 seconds and shock in an ice bath, stirring until there are no pockets of hot water. |
| 3. In a large bowl, combine shoyu tare mixture with water. When eggs are cooled completely, about 15 minutes later, peel and soak them in shoyu tare liquid refrigerated for at least 2 hours or up to 3 days. |
| 4. To serve, bring eggs to room temperature and then slice in half with a taut nylon fishing line, lay on hot ramen soup and serve immediately garnished with a pile of sliced scallions. |
| Notes: |
| To make ramen soup, combine 1 kilo whole chicken (giblets removed) with 2 liters cold water. Bring to a boil and then turn down to a steady simmer. Skim off foam or fat that rises to surface and every 20 minutes replace any water that has evaporated, keeping water level same. Simmer for 6 hours, then strain and discard chicken solids. Cool and reserve any chicken fat. For each bowl, combine 130 ml hot chicken soup, 130 ml hotdashi and 20 ml of reserved melted chicken fat. Adjust seasoning with Japanese sea salt or soy sauce and then add cooked ramen noodles when serving immediately. Soup can be refrigerated up to 1 week without ramen noodles. |
