Soft boiled eggs with jammy yolks marinated in an umami sweet sauce, wrapped inside flavourful sushi rice and roasted nori.
I love making ramen eggs, because they’re so flavourful and I can always add them to a bowl of noodles, rice, or have it for breakfast/snack/on the go. You marinate the eggs overnight (or 2 days for more flavour), and easily grab it out from the fridge whenever you’re craving for them. Remember to use cold eggs straight out of the refrigerator, or else your eggs will be overcooked very easily!
The idea for ramen egg onigiri came from a small onigiri vendor I saw in Japan. I saw there were large eggs wrapped inside rice and nori, and when I took a closer look and bite, they were actually ramen eggs with a jammy yolk. It was surprisingly so delicious, and at that moment, I knew that this could be something I can easily make myself.
You can pack this for lunch, for on the go, or even for a picnic. Oh, they’re perfect for picnics. Something that looks relatively difficult is actually so simple to make. Make this to amaze your co-workers/friends/family/EVERYONE!
If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!
Ramen Egg Onigiri
Ingredients
Ramen Eggs
- 6 cold eggs
- Water
- 1-2 tbsp white vinegar
- ½ tsp salt
Ramen Eggs Marinade
- 80 ml soy sauce
- 80 ml mirin
- 40 ml water
- 40 ml sake
- 1½ tsp sugar
Rice
- 2 cups sushi rice
- 2 cups water
Ramen Egg Onigiri
- Cooked sushi rice
- 3 tbsp furikake (add more depending on your preference)
- 1 bowl of water + ½ tbsp salt (for wetting hands)
- 1-2 tbsp Japanese mayo (for each onigiri)
- Ramen Egg
- 6 sheets of nori
Instructions
Ramen Eggs Marinade
- In a saucepan, combine all the ingredients together and bring to a boil. Let cool completely.
Ramen Eggs
- Add the cold eggs, vinegar, and salt into a saucepan of water. Gently rotate the eggs around with chopsticks to ensure the yolk stays in the centre. Start timing when it comes to a boil. Lower the heat to maintain a gentle boil.3-4 minutes for jammy yolks6-7 minutes for half boiled eggs10 minutes for hard boiled eggs
- Immediately place in an ice bath until completely cool.
- Peel the shells off and place the eggs in a large plastic bag or container. Pour in the marinade and ensure the eggs are submerged in the marinade. Marinate overnight, or even for 2 days for more flavour. Enjoy the eggs within 3-4 days if your eggs are soft boiled, or up to 1 week if they’re hard boiled.
Rice
- Cook the sushi rice and water in a rice cooker or pot. Let cool to room temperature.
Ramen Egg Onigiri
- Mix the furikake with the cooked sushi rice. Add more furikake depending on your preference. Set aside.
- Wet your hands with water and dip your fingers in salt (to prevent the rice from sticking). Grab the rice into a ball with your hands and place onto a large piece of plastic wrap. Flatten with your hands. Add mayo in the centre, followed by a ramen egg. Wrap everything together into a ball to secure it tightly.
- Place the rice ball onto a piece of nori and wrap all four sides into the centre. Shape the onigiri into a ball.
- Slice in half and enjoy!
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