Used for Ramen.
Ingredients
-
4 large free-range eggs
-
200 ml low-salt soy sauce
-
1 splash of mirin → use vinegar instead
-
1 thumb-sized piece of ginger
-
2 cloves of garlic
-
To make the soy sauce eggs, boil the eggs for 5 minutes, then refresh in cold water and peel
-
-
Pour the soy sauce and 250ml of water into a small pan with soya sauce and vinegart. Peel, slice and add the ginger and garlic, then bring to the boil, remove from the heat, leave to cool and pour into a sandwich bag with the eggs.
-
-
Squeeze out the air, seal, and pop into the fridge for 6 hours, then drain (this is important).
https://www.jamieoliver.com/videos/chicken-ramen-noodle-soup-food-busker/**