Kombu and Katsuobushi are two Japanese ingredients that are used to make Dashi/Ramen stocks. They both have a lot of umami (natural MSG) . This is what it looks like if you've never seen them before. Kombu: amzn.to/3ehh0Q4 Katsuobushi: amzn.to/3v4s1tR
I put this video on my playlist so I can get back to it whenever I need too...I have tried making this cured eggs but I made a mistake now I know why the ones I made tasted too salty 😁 thanks again for this Senpai Kai.
I like runny eggs, but that 2 day cure is magic to me. That umami sweetness of the yolk combined with the melt in your mouth jammy texture along with the soft, soy marinated white? And when that egg is dipped in broth and the yolk absorbs some of that broth SO GOOD
Thanks so much for making this video! My husband and I love your stuff, you keep things very simple accessible. How long does the marinade last for? Is is reusable for another batch of eggs, or does it need to be made new each time?
If you take egg straight from the fridge to boiling water, espacialy if its bio egg with thin shell it can crack open shell during cooking process and even split some guts into boiling water. I prefer when egg have "room temperature" or you can put egg under sink and warm (not to hot) water for like 20 sec and then carefully drown it under boiling water. Anyway nice Video PEACE :)
Water with a little sugar and a splash of white rice vinegar would work just fine as a halal replacement in something like this. Same for Sake, just use water with no sugar and a tad bit more vinegar
I'm making it right now, and I have serveral question 1. Do I have to keep it in fridge? Or room temperature is ok? 2. What do I do with leftover curing water? 3. How long it last for the curing water before it's became stale, both on room temperature and fridge(since I'm planning to make more with the same sauce) 4. Is adding chili ok? I want a little bit of spiciness Thanks
@@smythcooks I already make it, the chilli is not making any differ imo. Room temp is ok, but I make sure it's in dry spaces. Yeah, I only use curing water once at the end
@@mrjones3026 ahaha... you're so dumb. There's a difference between spoiled rotten and fermented. But anyways, the real answer for you is to leave it room temp and then you can eat it. The longer the better.
does the time boiling stay the same as the number of eggs changes? for example, if i'm going to make a large bulk batch at once with at least 2 dozen, should i still boil for 7 minutes?
it will take a little longer but not too much, especially if the water is actually boiling. also depends how much water there is. at a ratio of say 1:3 egg volume to water volume it would maybe be like 10 mins. with that many eggs, maybe do it for 7 mins and take one out and test it quickly to see how much longer.
The absolute most basic one would be Water + soy sauce + sugar. Soy sauce plus sugar is what makes the curing process. Water because pure soy sauce is way too salty.
Kombu and Katsuobushi are two Japanese ingredients that are used to make Dashi/Ramen stocks.
They both have a lot of umami (natural MSG) .
This is what it looks like if you've never seen them before.
Kombu: amzn.to/3ehh0Q4
Katsuobushi: amzn.to/3v4s1tR
I'm gonna make it.
Oh, the katsuobushi link is broken.
I love the amount of credit he gives to other creators it doesn't really affect me in any way but I notice it and I appreciate it nonetheless
Thank you, I'm gonna try it next time
make a dozen! they go quick (:
@@SenpaiKai9000 i dont really like eggs, but this is looking bussin!
I like this guy
likewise (;
@@SenpaiKai9000 its good to like yourself
Gay
this is it. this is the one that works
I put this video on my playlist so I can get back to it whenever I need too...I have tried making this cured eggs but I made a mistake now I know why the ones I made tasted too salty 😁 thanks again for this Senpai Kai.
I like runny eggs, but that 2 day cure is magic to me. That umami sweetness of the yolk combined with the melt in your mouth jammy texture along with the soft, soy marinated white? And when that egg is dipped in broth and the yolk absorbs some of that broth SO GOOD
Omg You described it soooo weelllll 🤤
I instantly followed and rang the bell. Excited to view more content
Ramen Lord's displacement method is awesome too
Oh man that's a perfect egg right there. My kid wouldn't go near it but that's just more for me!
This guys voice gives me life
Thanks so much for making this video! My husband and I love your stuff, you keep things very simple accessible. How long does the marinade last for? Is is reusable for another batch of eggs, or does it need to be made new each time?
Yeah i think you can reuse the marinade for three weeks. you should research
Well made video & tip. Thx 💎
Thank you for the Way of Ramen recommendation 😊🌻 *and this video, of course :)
Nice, I didn't want to wait 2 days so I just cooked the boiled eggs in the marinade over low heat. Not completely authentic but it still tasted good!
If you take egg straight from the fridge to boiling water, espacialy if its bio egg with thin shell it can crack open shell during cooking process and even split some guts into boiling water. I prefer when egg have "room temperature" or you can put egg under sink and warm (not to hot) water for like 20 sec and then carefully drown it under boiling water. Anyway nice Video PEACE :)
Instructions unclear : my eggs turned into century eggs
I didn't know the ramen eggs were cured, thank you
完成度高！
This is perfect;)
Thank you. I'm definitely going to do this
YES THATS THE OERFECT EGG. ramen eggs aren’t supposed to be white on the inside. FINALLY. THANK U.
Yum! 😋
I'm Muslim so Mirin is definitely a no go.
Water with a little sugar and a splash of white rice vinegar would work just fine as a halal replacement in something like this. Same for Sake, just use water with no sugar and a tad bit more vinegar
@@kevinmiller1356 Thanks.
Then most Japanese food are no go for you, mirin(alcoholic) and pork are so embedded into Japanese cuisine
Thank
Question: Can you use the curing solution (mirin, soy sauce, water) over and over or do you have to throw it out?
Pretty sure you can use it again :)
You can use it again
don't be a cheapskate lmao just throw it out
I'm making it right now, and I have serveral question
1. Do I have to keep it in fridge? Or room temperature is ok?
2. What do I do with leftover curing water?
3. How long it last for the curing water before it's became stale, both on room temperature and fridge(since I'm planning to make more with the same sauce)
4. Is adding chili ok? I want a little bit of spiciness
Thanks
Little late but definitely keep it in the fridge, I’d only use the curing water once tbh and the chili should be good
@@smythcooks I already make it, the chilli is not making any differ imo. Room temp is ok, but I make sure it's in dry spaces. Yeah, I only use curing water once at the end
If you ever wanna swing back to Japan and do a group trip for it, I’ll be first in line!
🥰
In my country we dont add baking soda, we use salt and it peels nice if You use enough amount 🤔
i have never had a problem peeling eggs in my life
cool mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
After I make it do I have to store it in the fridge to marinade? (I live in a hotter climate)
what's the name of this song?
Please anyone im desperate i need to know the name of this song
@@serannaventhan5880 Thanks man, I'm dying to know as well
Hi im from italy and it's kinda hard for me to get Mirin, what can replace it with?
How long do you boil the eggs?
description says 7 minutes :-)
@@matariimau thanks amigo
How long does the cured eggs last in the fridge? Keep them in the liquid?
Did you say how long to boil?
I love you me and my family have to eat 40 eggs by this week
Is there any equivalent to the less available ingredients
Any of this stuff you can buy at Walmart.
Just soy sauce lmao
@@efruitjuice8273 all you need is an egg, soy sauce, and mirin. Which are definitely at Walmart in the international foods section.
Heyo, instead of mirin, yall can use cooking wine, yeah it won't the the same but at least some kind of an alternative
Does anyone know what song was playing in the end? The xylophone, one piece sounding one
Ah baking soda. I gotta try that.
Did you just put the egg shell back into the boiling pot with other eggs.
extra crunchiness
Silly question, but are you leaving the eggs Out on the counter or do you put them in the fridge
fridge!
in the oven
Didn’t know you’re from japan (i mean i guess the name kinda hits it 😂)
Do you speak any japanese?
Tip: you can peel an egg perfectly in seconds using a spoon
When the eggs cure do you put it in the fridge or just leave it for 2 days
+1
In the fridge man jesus, theyd be rotten otherwise
@@matias9011 The asians have a special kind of love towards rotten food, im just making sure
@@mrjones3026 ahaha... you're so dumb.
There's a difference between spoiled rotten and fermented. But anyways, the real answer for you is to leave it room temp and then you can eat it. The longer the better.
@@mrjones3026 *asian people and nothing is rotten. it's fermented.
👍📺😋
Stupid question, but doesnt the egg go bad?
eventually yeah! but the salt will keep it preserved for over a week.
i wouldn't go more than 2 weeks haha
does the time boiling stay the same as the number of eggs changes? for example, if i'm going to make a large bulk batch at once with at least 2 dozen, should i still boil for 7 minutes?
it will take a little longer but not too much, especially if the water is actually boiling. also depends how much water there is. at a ratio of say 1:3 egg volume to water volume it would maybe be like 10 mins. with that many eggs, maybe do it for 7 mins and take one out and test it quickly to see how much longer.
What's a more basic brine, like only shoyu, and rice vinegar? Kinda hard to find some of those in the video around here.
The absolute most basic one would be Water + soy sauce + sugar. Soy sauce plus sugar is what makes the curing process. Water because pure soy sauce is way too salty.
is there anything i can use to substitute the mirin, im muslim i cant use alcohol products and stuff
How long ramen eggs can last in refrigerator ?
4 days, if your still interested
@@greenplums5104 your comment was 4 days ago
He said he cured some for 1 week
Will it be fine if they're marinated for more than two days?
yes but not too long
My dumbass refrigerated my curing eggs
Why do you put the paper on top of the bucket?
To peel eggs, place all eggs in a Tupperware container with water to cover and shake hard for 40-60 seconds
These are soft boiled eggss - they'll break apart and the ones that don't will have pieces of egg shell in them.
I would do it but other than eggs there I'd nothing else I have ;-;
Idk why I di this to myself. WE DONT HAVE AN ASIAN STORE WHERE IM FROM! But I want it so bad.
amazon has it all
okay but i still really wanted to lick up the runny yolks you poured onto the cutting board
Like, Top Ramen?
You didn't say how long to boil the egg for lol
Cold eggs into boiling water? doesnt this guy know that you risk the shell breaking? lol
It doesn't do that? It shrinks the membrane of the egg making it easier to peel
@@yumi4707 either you have never boiled an egg in your life, or my eggs are cursed
@@Stefaneee7 cursed eggs? Sounds intriguing, tell me about these cursed eggs
@@Stefaneee7 your eggs are cursed
R U Japanese and Mexican?
the fact that i subscribe to you just because you like anime and you have the name "senpai kai"
Baking soda/salt/sugar increases boiling point of water
You're from Japan? Damn you speak English pretty well
men
This guy 100% plays roblox
Damn I can’t believe you are from Japan, because your Japanese pronunciation is so American.
I just make hard boiled eggs
im sorry but please delete this vid the eggs look absolutly disgusting