LOOK: We Tried Recreating Ichiran's Famous Half-Boiled Salted Egg

This is as close to the real deal as we got!


In Fukuoka Prefecture, tonkotsu ramen is a really popular dish among tourists and locals there. One of the most famous restaurants that serve this kind of specialty is
Ichiran


Here, customers can also choose from a variety of toppings to add to their selected ramen dish. The
Half-Boiled Egg is one topping that most of the people who dine at the restaurant get. 


In this article, we take a closer look at this famous topping and why it's such a big hit with the customers. 


Ichiran Nagoya Nishiki Branch
2/F, ARK Sakae Building, 3-22-7 Nishiki, Naka District, Nagoya City, Aichi Prefecture
Open from 10 a.m. to 6 a.m. the following day, daily.
Contact: +81-52-971-9494


The Ichiran Nagoya Nishiki Branch is located in Naka District, Nagoya City. 


Mr. Shibata, the store manager


According to store manager Mr. Shibata, the
Half-Boiled Salted Egg is about as popular as the kaedama (ramen noodle refill). "I think about one out of five people order it," he shares.


Word of its delicious taste has actually spread among serious Ichiran fans. 


Half-boiled Salted Egg (¥130)


When ordering this topping with your ramen, Mr. Shibata recommends eating the egg first before the ramen. 


The Half-Boiled Salted Egg is smooth and bouncy. 


"Egg whites have an effect of refreshing one's palate," says Mr. Shibata. It readies your taste buds for the ramen. 


Can you see how squishy it is?


Upon taking a bite, you'll notice the egg's bouncy texture. You'll even see this as you hold onto it with your chopsticks.


Once you slice the egg in half, you'll see that the yolk is neither too runny nor too hard. The restaurant prides itself for knowing how to cook their eggs perfectly. You can even taste their saltiness and savory richness, too.


The ideal boiled egg 


You can try adding it to your ramen as well. 


Eating the egg with Ichiran’s Tennen Tonkotsu Ramen (¥890) tastes delicious!


The
tonkotsu broth soaks in the egg and makes it less salty. It's also a great way to enjoy the restaurant's egg. 


Our tip: Try eating half the egg as is and the remaining half with the ramen.


When we asked Mr. Shibata how they make their famous Half-Boiled Salted Egg, he said, "Sorry, but that's a trade secret."


We tried looking on the internet for more information on how we can recreate the egg. These are the results: 


7-minute eggs. Too runny. 

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8-minute eggs. Almost there! 


9-minute eggs. This is the closest to the real deal! 


The next thing to do is to prepare saltwater where the eggs will be soaked in. The saltiness of the egg is determined by this step, so be mindful.


Dissolve three to four tablespoons of salt in 400ml of water. Then, pour the water in a deep-bottomed container and cool it in the fridge.


Once the egg is boiled, put it straight in the cold salted water. After it has cooled down a bit, store it in the fridge for 12 to 15 hours. 


Three tablespoons of salt are about this amount. 


Praying that the salt will penetrate the egg, we placed it in the fridge. 


Submerging the eggs in water, with three tablespoons of salt, and chilling them for 12 hours made them slightly salty. On the other hand, soaking the eggs in water, with four tablespoons of salt, and chilling it for 15 hours made it saltier and closer to the real deal.



From this experiment, we found out that the amount of salt and the length of time the eggs are soaked in water are key to the taste.


Go ahead and try the recipe yourself! Better yet, head over to Ichiran Nagoya Nishiki Branch
to see what the hype is all about! 


Provided by Japan Walker™, Walkerplus™, and Tokai Walker™ (26 July 2019)


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