Ni-Tamago (煮玉子)

We all like to eat ramen, especially the Ni-Tamago (hard-boiled eggs) which come with the ramen, I always order extra Ni-Tamago coz I really like it. Many people called this egg for “spa egg”,  Japanese-style hard-boiled eggs and so on. Whatever ... as long as you like, you can call it in whatever name that you like. When you cook an instant noodle, try to add in the Ni-Tamago, your instant noodle will become a supreme instant noodle, you gonna try it out ya!

大家都很喜欢拉面，特别是拉面里的“煮玉子”(Ni-Tamago)，我每次都另外点多一份来吃。很多人也称呼这种蛋为温泉蛋，日式水煮蛋等等的。Whatever…只要你喜欢，要怎么叫都可以。自己煮泡面，再加入煮玉子，整个FU就会很高级了，你也来试试看吧！

Ni-Tamago

Ingredients:

4 ~ 6 Eggs, room temperature

Marinade sauce:

100ml Soy sauce

100ml Mirin

200ml Water

100ml Sake

1/2 tsp Ginger paste

1/2 tsp Garlic paste

Methods:

1. Boil the marinade sauce and add in the ginger and garlic paste.
2. Filter and transfer the mixture into a container, let it cool and keep it into refrigerator.
3. Starting with cold water, add in the eggs, after the water reach the boiling level, start to count and cook for 5 minutes, keep turning the eggs when cooking.
4. Put the boiled eggs into cold water, and then carefully remove the shells.
5. Transfer the eggs into an airtight plastic bag and pour in the marinade mixture and marinate overnight/2 days in the refrigerator.

Tips: Keep in the fridge and finish the Ni-Tamago within 5 days.

煮玉子

材料：

4 ~ 6 颗 鸡蛋，室温

腌料：

100ml 酱油

100ml 味醂

200ml 水

100 ml 清酒

1/2 小匙 姜末

1/2小匙 蒜泥

做法:

1. 把量好的腌料全部倒入锅子里，再将磨好的姜末及蒜泥加入，开火，让酒精蒸发后熄火。

2. 过滤煮好的腌料，冷却后，放在冰箱，备用。

3. 锅子里装水，加入鸡蛋，开火，水煮开后，计时器按5分钟，煮蛋时要稍微搅拌一下。

4. 蛋煮好后，用流水冷却一下，然后把蛋壳拿掉。

5. 把蛋放入密封的袋子里，再倒入腌料，然后放入冰箱开始腌渍，大概1~2天，就可吃啦！

提示：把煮多的煮玉子放在冰箱可收藏至少5天，但最好5天内把它给吃完！