One of the most common recipes I get asked about is Ramen Eggs - you know, those eggs that come in bowls of delicious ramen. Called Ajitsuke Tamago (“flavor-soaked eggs”) in Japan, these tasty medium-boiled eggs are steeped in a tsuyu base of soy, mirin, dashi stock, and sake. Whether it’s soy, shio, or tonkatsu ramen, ajitsuke tamago adds an extra boost of protein and yummy, jammy flavor to any noodle soup. It's super simple to make and keeps in the fridge for a quick low-carb snack too!

Subscribe to Kelly on of.com/kellynakatomi