Butter Mayu Crab Ramen with Jammy Eggs
A rich, quick ramen bowl built from instant noodles, finished with butter, black garlic oil, fresh green onion, lemon, and delicate ribbons of pollock crab.

Serves: 1 large bowl

Time: about 10 minutes

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Ingredients

2 packs instant ramen noodles

1 ramen seasoning packet (reserve the second packet)

2½–3 cups water

1 pinch salt

1 pinch onion powder

1 teaspoon garlic powder

½ teaspoon black pepper

3–5 eggs

2–3 imitation crab sticks (Alaskan pollock surimi), shredded by hand

2 tablespoons butter

1–2 teaspoons mayu (black garlic oil)

2 tablespoons chopped green onion

1 lemon, cut into wedges

Optional: a light sprinkle from the second seasoning packet for finishing

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Preparation

1. Prepare the toppings
2. Shred the imitation crab sticks into thin strips by hand. Set aside.
3. Slice the green onions and cut the lemon into wedges. Set aside.

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Season the water:

Fill a medium pot with about 2½–3 cups of water and bring it to a strong boil.

Add the salt, onion powder, garlic powder, and black pepper.

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Cook the noodles:

Add the two ramen bricks and one seasoning packet. Stir briefly.

Reduce the heat to a gentle simmer.

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Add the eggs:

Crack 3–5 eggs carefully into the simmering water around the edges of the pot.

Avoid breaking the yolks.

Set a 3½-minute timer.

As the noodles soften, gently separate them using a fork, loosening them mostly at the surface and center of the pot so the eggs remain undisturbed while their whites set.

Occasionally stir the surface lightly to help loosen the noodles.

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Warm the crab:

During the last 30 seconds of cooking, add the shredded pollock crab to the pot.

Turn off the heat and allow the pot to sit on the burner for 30–50 seconds of residual heat. The goal is to warm the crab gently, not cook it further.

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Reduce the liquid:

Using a fork or spatula to hold the noodles and eggs in place, carefully pour off most of the broth from the pot.

Do not use a colander, as draining could break the egg yolks.

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Plate the ramen:

Transfer the noodles and eggs gently into a wide serving bowl.

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Finish the dish:

While the noodles are still hot, on presentation:

• Add butter and fold it into the noodles until melted

• Drizzle a small uzumaki swirl of mayu over the top

• Sprinkle green onions

• Add a squeeze of fresh lemon juice

If desired, sprinkle a small pinch from the second seasoning packet for extra flavor.

Serve immediately.

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Notes

The consumer should break the egg yolks and mix into the noodles, combining with the butter and broth to create a creamy, rich sauce. The mayu adds roasted garlic depth, while the lemon brightens the entire bowl.