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You need to prepare Eggs.
You need to prepare ★Mentsuyu (3x concentrate).
You need ★Water.
Prepare ★Garlic soy sauce.
You need ★Thinly sliced ginger (with skin).
Prepare Leftover pork stew liquid + grated garlic.

Half-Boiled Ajitama (Seasoned Ramen Eggs) have slightly firm egg whites and luscious custard-like yolks. The sweet soy seasoning give the eggs unbelievable flavor. Famously used as a topping for ramen but can be enjoyed as a snack anytime. Homemade ramen deserves the very best toppings, like these perfectly soft-boiled eggs marinated in a sweet and salty soy-based sauce.

Boil the eggs according to your preferences and then peel the shell and soak in ice cold water. Put the ★ ingredients into a pot. Bring to a boil and then let it cool..
Put the sauce into a storage bag. Pat the eggs dry and add to the bag. Release the air from the bag and close it tightly. Let sit for 1-2 days..
"Simmered Pork Belly & Daikon Radish". Use the leftover liquid from this recipe to soak the eggs. https://cookpad.com/us/recipes/154452-pork-belly-simmered-with-daikon-radish.
"Salt-broth Ramen". https://cookpad.com/us/recipes/143424-simple-salt-broth-ramen.
"Rich Miso Ramen". https://cookpad.com/us/recipes/156124-rich-miso-ramen-with-spring-cabbage.
"Soy Sauce Ramen". https://cookpad.com/us/recipes/143423-char-siu-soy-sauce-ramen.
"Dandan Noodles with Cellophane Noodles & Black Sesame". https://cookpad.com/us/recipes/155776-healthy-dandan-noodles-with-cellophane-noodles-and-black-sesame.
"Meat & Miso Ramen". https://cookpad.com/us/recipes/143417-garlicky-meat-miso-ramen.

Split in half and resting on the noodles, they're an amazing accompaniment to enrich and flavor the ramen. If you have broth leftover from chashu pork, it can be. "Ajitsuke Tamago"… is the soft boiled, marinated egg of Ramen fame. This is how I remember it. I use the same quarter cup. Ramen egg is a seasoned super soft egg that is also called Ajitsuke-Tamago, Nitamago, or Hanjyuku Tamago.

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