We just spent an amazing three weeks on vacation from work, school, and real life. Now that we’re back to real-life, however, I’m back to actually making food.
We stopped by an amazing little restaurant on vacation that served some fantastic Asian food, some dishes I had never even heard of before. One of the best was the Hapa Ramen. It’s not unusual for me to eat Ramen but this one was definitely delicious.
One of my favorite parts about any Ramen dish is the egg. I had no idea how they were made until Yu-Ting sent us this recipe. My poor family has to put up with unique foods that I know they don’t like. But I like them and that’s really all that matters since I’m making them, eh?
- 12 soft-boiled eggs
- 1 1/2 tablespoon peeled tea leaves or 1 teabag, preferably black tea or Chinese tea (jasmine tea, Longan flower tea)
- 4 tablespoons soy sauce
- 1 teaspoon salt
- 1 tablespoon rice cooking wine
- 1 teaspoon Chinese five spices powder
- 1/2 teaspoon Sichuan peppercorns
- 1 tablespoon brown sugar
- 1 cup water
- 1 thin ginger slice
- 1/2 teaspoon cinnamon
Put all of the ingredients in a sauce pan and cook until it boils. Lower the heat to simmer for 5 minutes and then let it cool.
Pour the marinade into a deep container. Put the soft boiled eggs in and cover the container.
Refrigerate overnight.
This recipe also works well for hard-boiled eggs. Serve cold if desired to maintain the eggs' soft center.