Braised twice, two day recipe with cooling and slicing. No rolling method, just straight-up. My ramen this week is going to be on point, if I can get the eggs just right.
Braised twice, two day recipe with cooling and slicing. No rolling method, just straight-up. My ramen this week is going to be on point, if I can get the eggs just right.
I actually find most recipes for ramen eggs to be too alcoholic. I also found out the braising liquid recipe for chashu is extremely similar to the egg marinade recipe so I used the chashu pork vraising liquid for the eggs. Because the braising liquid has been cooked, most if jot all of the alcohol has been cooked off making the eggs not alcoholic at all.
Maybe not everyone’s thing but I preferred the eggs made this way. Also you get to reuse the braising liquid so less waste as a bonus.
I rarely buy enough mirin to make eggs, tare, and chashu for the week so yeah, you know that liquid is getting reused. Have to separate the fat first though, and it is super gelatinous. Not a real issue for me, I’m just very aware of colouring outside of the lines when I’m doing Japanese food because of all the purists.