I recently watched a documentary called ‘Miso Hungry‘ which made me a bit obsessed with Japanese food. Fat comedian, Craig Anderson, swaps his junk food-laden diet, for nothing but traditional Japanese cooking for 12 weeks, in a bid to shed a few pounds. It’s no secret that the Japanese live the longest healthiest lives in the developed world, but is it as easy as swapping a burger for a bowl of natto? Of course it’s not – that’s why it’s so funny.
Anyway, not only is Japanese food slimming and healthy, it’s lovely and cold. I don’t know if you’ve noticed, but it’s been like a hundred degrees in London this week, which has turned my little Camden flat into a fully functioning oven. So when you live in an oven, turning the actual oven on is frankly suicide, especially when you look and feel like a fat manatee. I really should lay off the crumpets.
Anyway, ramen eggs are delicious, nutritious and definitely worth trying. They’re easy to make and are a great addition to any lunch box. I personally like to eat mine drunk after a night out.
Makes 4 / Hands on time 15 mins / Total time 15 mins + cooling V Df
4 eggs (fresh eggs are harder to peel once boiled, so I recommend using eggs that are a little older and need using up)
10 tbs of water
6 tbs of light soy sauce
4 tbs of mirin
V– Vegetarian Df– Dairy free
Keep refrigerated in the liquid and consume within a week.
1. Bring a small pan of water to the boil and turn down to a simmer. Carefully immerse your eggs and cook for 8 minutes. Whilst boiling, prepare a bowl of iced water.
2. Once boiled, remove the eggs carefully and place in the iced water and cool for a minimum of 30 mins (the longer you leave them, the easier they are to peel).
3. Meanwhile, put a small sandwich bag in a small bowl and fill the bag with the water, soy sauce and mirin. Put to one side.
4. Once your eggs have fully cooled, carefully peel them and pop them straight into the bag with the marinade. Make sure the eggs are well immersed in the liquid before twisting the bag and tying either in a knot or with an elastic band. Place the bag back in the bowl and leave in the fridge, preferably for 12 hours. Cut them in half and enjoy cold.
If you’ve had a go at making my ramen eggs or any of my recipes I’d love to hear about it. @corrieheale firstname.lastname@example.org