I was recently asked how to make the egg that goes on top of Ramen noodles (Nitama). So here it is. Easy to do but not so easy to get perfect. I suggest you practice a few times and adjust the timing slightly depending on the size of egg and the degree of softness you want to achieve. The yolk should be soft, but not runny. The process involves boiling the eggs to soft stage and cooling them in running cold water. You then make a nitama sauce. Place the peeled eggs in the sauce and refrigerate they should stay in the sauce for about 12 to 14 hours. To use, just cut the eggs in half and place on top of Ramen.
600cc Chicken Bouillon
200cc Dark Soy Sauce
10cc Rice Vinegar
TO BOIL THE EGGS
If using large eggs they should take about 5 to 6 minutes at boiling point. first of all leave the eggs at room temperature for 1 hour. Put them in a saucpan with cold water and bring quickly up to a simmer at high flame. Reduce the flame to medium. Simmer for 5 minutes. Remove eggs from pan and place in cold running water for 5 minutes.
Put all the ingredients in a pan and bring up to a simmer reduce heat, simmer for five minutes. Remove from stove, leave to cool and then refrigerate until ready to use.
Some recipes use dashi (Bonito stock) instead of chicken bouillon. Some folk add garlic, ginger and spring onion to the sauce. There are so many versions of this recipe.