I realized I cannot post a Totoro soba noodle recipe with ramen egg without providing a ramen egg recipe. So here it is. I do offer a word of caution before making these as they are highly desired and addictive. In fact, I ate so many of them from the first few batches that I was thrown off ramen egg for a while. Also, as appetizing as they are, ramen eggs do not travel well so if you try (like I did) to take them to picnics, you’ll end up with a sad brown mess.

These eggs are incredibly easy to make. As long as you have nailed down the consistency of the 6 minutes and 50 seconds jammy centred egg. Choose eggs that are similar in size, use a pot big enough to accommodate the eggs, and give the water a gentle stir after you pop them in to even the temperature.

Ramen eggs are a brilliant way to add protein to a meal, salad bowl, or eat on its own. I enjoy serving it to friends when they visit and bask in the delight of their oohs and ahhs.

You will need:

6 medium/large size eggs (get the best eggs you can, with orangey centres)
Soy sauce, 1/4 cup
Mirin, 1/4 cup
Water, 1/2 cup
Apple cider vinegar, a dash (optional)

To make:

1. Bring a big pot of water to boil. Adjust it to simmering and gently lower the eggs into hot water with a slotted spoon. Do this in procession as fast as you can. Immediately set a timer for 6:50. Gently stir the eggs. I like to turn the heat up until it comes to a simmer again.

2. Prepare a large bowl of iced water. You will need ice cubes. When the timer goes off, lift the eggs out of the water with a spoon into the iced water. As fast as you can. Leave the eggs in iced water for a few minutes until the temperature has cooled.

3. Peel eggs. Give the eggs a firm tap on the counter and peel away. You’ll have a chewed look to some of the softer ones but they do get better with experience.

4. Mix soy sauce, mirin, water, apple cider vinegar (if you are using any) and soak the eggs in the marinade using a snug bowl. I like to cover the eggs with plastic wrap (or paper towel) to make sure they are fully submerged. Soak the eggs overnight, or 4-5 hours at least.

5. Serve sliced in half, add a sprinkle of sea salt, green onions, sesame seeds, or enjoy on its own.

*You can double the egg marinade. I follow the 1:1:2 ratio for soy sauce, mirin, water. It keeps well and you can use it to marinate more than one batch of eggs.

*Omit the apple cider vinegar if you’re not feeling as adventurous. I have come across many recipes that call for 1/4 cup of sake and will try a version with that. I like this recipe as it’s simple to make with basic ingredients from the kitchen.