Store bought ramen, shin black beef bone broth. Marinaded the ramen eggs over night! It’s easier than I feared!

  • RebekahWSD@lemmy.worldOP
    6·
    1 month ago

    Shin black is great! The eggs are really good. I made this batch a bit stronger than the first, and they’re at exactly the flavor I’ve hoped for!

      • RebekahWSD@lemmy.worldOP
        7·
        1 month ago

        For 6 eggs

        1.13 cups of mirin or aji mirin .38 cup regular soy sauce .38 cup dark soy sauce .75 cup of water

        A teaspoon of cayenne pepper 3 cloves of garlic 2 star anise

        Simmer on stove with some extra water, about half a cup if you add the pepper, garlic, anise, those are optional

        Let cool to room temperature, medium boil egg, peel, place in jar, place cool marinade, sit in fridge overnight

        The amounts are weird because it was not originally for 6 eggs

        • chrisbtoo@lemmy.ca
          5·
          1 month ago

          1.13 cups of mirin or aji mirin .38 cup regular soy sauce .38 cup dark soy sauce .75 cup of water

          I would like you to elaborate on these intriguing numbers

          *edit, just saw your final line… how many eggs was it originally for?!