Go Back
–+ servings

Ramen Egg Onigiri

5 from 1 vote
Soft boiled eggs with jammy yolks marinated in an umami sweet sauce, wrapped inside flavourful sushi rice and roasted nori.
Print Recipe Pin Recipe
Prep Time:25 minutes
Cook Time:10 minutes
Course: Breakfast, Main Course, Snack
Cuisine: Japanese
Servings: 6 Onigiri
Author: Dearnomdiary

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 yolks
    6-7 minutes for half boiled eggs
    10 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!