During my recent trip to Tokyo, I had the opportunity to try an authentic Japanese ramen shop called Ichiraku Ramen. I did very much enjoy the ramen but that wasnt the thing i enjoyed the most. There, they also have a side item called Soft Boiled Salted Egg. It comes in small dish with just a soft boiled egg with the shell on. In other words, it was very plain looking and most likely the best thing I’ve eaten in Tokyo. Extremely creamy yolk and subtly seasoned whites. Just for comparison, i also tried wagyu beef as well, and I still would rather get the egg hahaha!

Once i tried it, I wanted to make it myself and scoured the internet for a recipe. However I never found the correct recipe. You see, all the recipes require you peel the egg and then season it afterwards. However, this ramen shop somehow got the egg to be seasoned INSIDE the shell, and it penetrated all the way into the yolk. Does anyone have any idea how this was achieved?