질문하기
Marinated ramen eggs with their jammy centers alongside cool cucumber salad. An unexpectedly elegant low carb lunch with Japanese umami depth.
Bring a medium saucepan of water to a rolling boil. Gently lower eggs in with a spoon and boil for 7 minutes for jammy yolks, adjusting the timing for your preferred doneness.
While eggs cook, fill a bowl with ice water. When eggs are done, immediately transfer them to the ice bath to halt cooking and make peeling easier. Let cool 5 minutes.
Peel eggs carefully. In a zipper bag, mix soy sauce, mirin, and sugar substitute. Add the peeled eggs, seal, and marinate for at least 20 minutes, flipping halfway for even coloring.
Slice cucumber thinly on the bias and toss with rice vinegar, salt, sesame oil, and half the sesame seeds. Let marinate in fridge for 10 minutes.
Finely slice the scallion. To serve, halve the marinated eggs and arrange over the cucumber salad. Sprinkle with scallion and remaining sesame seeds, spooning any extra marinade over for more umami.
