Soyu Tamago (Telur ramen). Shoyu Tamago (Japanese Soy Sauce Egg) To all my beloved BNF fans who requested for Shoyu Tamago recipe, this for you. This well-loved hard-boiled egg with a molten, custard yolk is a must-have topping for us whenever we have ramen. Shoyu Tamago (Soy sauce eggs) Shoyu tamago is one of the most basic Japanese snacks.

Beberapa waktu lalu, aku lagi pengen banget makan telor di ramen. Mohon maaf yaa foto nya cuma ada itu. Waktu itu aku lupa fotoin telor nya doang -_- The soy sauce egg (Shoyu Tamago) is not this mystic thing you can only get at a restaurant or made by some sort of Japanese Ramen God. Kamu dapat memasak Soyu Tamago (Telur ramen) menggunakan 5 bahan dan 9 langkah. Berikut cara memasak nya.

Bahan-bahan Soyu Tamago (Telur ramen)

Siapkan 4 butir telur (cuci bersih) di warung Rp.5000 ukuran 1/4.
Siapkan 8 sdm kecap asin (aku pake merk ABC) Rp.7000 - Rp.8000/botol.
Siapkan 4 siung bawang putih (geprek aja) Rp.1000.
Siapkan 3 cm jahe / dikira2 aja (kalo kebanyakan nanti jadi wedang 😢).
Siapkan 1 batang daun bawang (iris asal boleh/utuh boleh).

They're actually made with regular ol' eggs found at the supermarket with regular ol' ingredients you can get just about anywhere. They only require a couple of hours in a Soy Sauce Marinade that they'll absorb to gain their magical powers. Shoyu ramen is one of Japan's famous ramen flavours made from a soy sauce based soup! Yang terbiasa makan ramen, kadang diatasnya ada toping telur setengah matang dengan rasa Shoyu (Ajitsuke Tamago).

Soyu Tamago (Telur ramen) Instruksi

Rebus air di panci sampe mendidih (JANGAN MASUKIN TELOR sebelum mendidih yesss).
Kalo air udh mendidih, masukin telor yg udh di cuci tadi. Di aduk2 ya telor nya pake spatula kayu atau sesuatu yg empuk2 biar ga pecah cangkang nya. Telur di puter2 biar posisi kuning nya set di tengah gitu cerita nya wkwkwk.
Proses rebus telur nya 5 menit aja ya gengs. Maksimal 6 menit deh. Pake alarm ya biar pas. Soalnya kalo kelamaan di rebus, nanti kuning nya mateng duluan :(.
Kalo udh 5 menit, angkat segera, trus langsung rendem di air dingin. Kalo aku sih ga pake air dingin, langsung siram di bawah keran aja juga gapapa kok. Diemin dulu deh. Sambil diemin telor, kita siapin kuah kecap nya nih..
Siapin panci kecil aja (panci yg biasa bikin indomie gitu gengs kira2). Masukin air kira2 setengah panci (800 ml). Masukin kecap asin sesuai takaran di bahan, bawang putih, daun bawang, jahe. Aduk bentar, trus masak di api kecil sampe mendidih. Kalo udh mendidih, matiin. Di diemin dulu sampe adem/anget kuku..
Kalo kuah kecap nya udh adem kira2 anget kuku, telor nya di kupas pelan2 banget. Kalo ga hati2, bisa pecah trus gagal :(.
Telor yg udh di kupas, masukin ke plastik atau wadah rapet dan tertutup. Tuang kuah kecap tadi. Pastiin bener2 telor nya tenggelem ya (kalo aku sih pake tissu dapur di bagian permukaan nya, jadi telor nya bisa tenggelem)..
Telor yg udh di rendem (marinate) di taro di kulkas yaa. Jangan di freezer. Setiap pagi dan sore di puter2 tuh telor biar bumbu nya rata meresap..
Telor udh mulai bisa dimakan sekitar 3 hari kemudian. Makin lama makin enak huhuhu. Rasanya mantep bener deh kalo dimakan pake ramen2 gitu.

Cocok untuk menambah perbendaharaan resep membuat variasi telur. A classic shoyu ramen has a chintan dashi, which translates roughly to "clear broth." The opposite of a chintan broth is a paitan broth, of which tonkotsu is the most famous example; paitan merely means that the broth is emulsified, and is therefore milky or cloudy.* ("Tonkotsu" is a bit of shorthand, since there are, for example, chintan tonkotsu broths, or pork-bone broths that are as clear. Flavorful soft boiled eggs with custard-like egg yolk soaked in soy sauce and mirin, used for topping on ramen or enjoyed as a snack. Across the US, cities from New York, Nashville, to San Francisco, there seems to be always a line outside the popular Japanese chains as Ippudo (博多一風堂) and Santouka (山頭火), as well as local stores. The noodles used in Shoyu Ramen is usually the springy curly type.