Uploaded May 2017 | Updated September 2026, 2 hours ago

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Today I hit up the RaJuku, a ramen school in Tokyo, for a lesson on how to cook the perfect ramen egg.

ramenadventures.com/p/tokyo-ramen-school.html

It is really simple, and all about timing and temperature control. Don't overcook those eggs!

Dashi:
katsuo - 60g
konbu - 40g
mizu - 2000cc

Shio Tare:
dashi - 600
sato - 50g
shio - 15g
sake - 50cc

Shoyu Tare:
dashi - 600cc
sake - 50cc
shoyu - 120cc
sato - 50g

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