Shoyu Egg – sleepy's blog

Shoyu Eggs

My attempt with shoyu eggs again with the help of the egg timer. This time round, I manage to maintain the texture, but still a little runny on the inside. I probably need another minute or two to set the eggs more.

Egg Timer from Amazon

The package says that the edge of the egg timer will change color as the water boils.

I’ve used a larger egg, 75gram.

Place the timer and the eggs into a pot of tap water. Add salt so that you can increase the water temperature and de-shell the eggs easily. I also stir the eggs around the pot. Not too sure if this really helps to contain the yolks in the centre of the egg.

Turn off the heat after black edge touches the indicator SOFT level. Let the eggs sit in the pot for a while. The black edge will continue to move to indicator MEDIUM. Then remove the eggs.

Stop the cooking process by running the eggs under tap water.

Wait till the eggs are comfortable to hold, de-shell them. Be really careful because they are still wobbly soft as compared to hard boil eggs.

Put the eggs in a smaller bowl for soaking shoyu sauce overnight. I have a few ugly peel eggs.

Prepare half a bowl of light soya sauce, some salt, sugar, 2 teaspoons of sesame oil and vinegar. Pardon the vague proportion, I usually estimate. You might want to add a little dark soya sauce for color, usually not necessary if you are using good shoyu. I recommend you to spend a little more on shoyu, the egg will taste better and the color will turn out nicer. Dilute mixture with another half bowl of water. Heat the mixture in pan till it boils.

Cool the mixture first before pouring to the eggs. You don’t want to further cook them.

Soak the eggs overnight in fridge with cling wrap. Ideally, you can get a smaller bowl so that the sauce can cover the eggs totally. Else, you’ll have to turn the eggs to ensure that they absorb the shoyu.

These are 1 day later. See that ugly peel egg!

Thaw the eggs to room temperature before serving. It will taste better. Tata~

I guess the next round I will try out a normal size egg (approximately 55 to 60g). Will update again.

Men-ya Kaiko

Men-ya Kaiko Hokkaido Ramen is located at the basement of Orchard ION. This small eatery counter has a little space behind the counter. You’ll need to queue in front and wait for the staff to signal for your seats. While waiting outside, I am served with cold green tea.

Men-ya Kaiko Ramen serve 4 soup bases: White Miso, Red Miso, Spicy Miso and Soy Sauce (Shoyu). And I am excited because this shop also cater chicken ramen for people who don’t eat pork like me. Both of us ordered Chicken Ramen with Red Miso and Pork & Chicken Ramen with White Miso. Seriously, you won’t find it any different with the soup bases unless you drink from 2 bowls for comparison.

I forget to count how many chicken slices I am given, but I estimated a generous 5 or 6 pieces of large lean chicken. Whoo hoo~ Pork & Chicken Ramen on the other hand is half pork slices and half chicken slices. The pork slices are quite fatty according to Lester.

Noodle is eggy thick type. Lester commented it’s a little overcook, soggy. However, I only feel so when I am about to finish the bowl. Perhaps, the noodle’s texture is already less diong in the first place, and needs shorter cooking time? I wish to have more spring onions and bamboo shoots in my ramen. Can forget about the shoyu eggs if you like them to be runny in the yolk. Theirs are almost well done.

The staff are really very observant and polite. But for a small eatery like that, they charge a 10% service charge and 7% GST on top of the price stated. Payment are all in cash terms. Worth it?

Located at Basement of Orchard ION

Men-ya Kaiko Hokkaido Ramen

Display Menu at Counter

Please wait… It sells fast. Only in cash.

I am served with cold green tea while queuing.

Soup Bases: but can’t figure out what’s the difference.

Menu

Behind the Counter

Chicken Ramen

Lean Chicken Slice

Pork & Chicken Ramen

Pork Slices

Eggy Noodle

Well-done Shoyu Eggs

AOBA Hokkaido Ramen

Visited AOBA Hokkaido Ramen at new ION Orchard. This restaurant is located at level basement 3, same level with several other dining restaurants too. I remembered queuing in for food only at about 9pm, consider late I guess. Barriers are set up to facilitate the queue outside, so do follow the barrier.

We ordered Shoyu Tontoro Ramen and Spicy Miso Ramen. The ramen belongs to the thick and eggy type. Compared to Ramen Santouka‘s noodle, I prefer this though. The noodle is more chewy and tasty (less bland). However, the noodle portion is considerably lesser than the normal Japanese ramen you can find. That’s why we end up eating MacDonald after that. Each ramen is given 1 shoyu egg and a piece of seaweed.

Japanese Shoyu soup base usually tastes quite saltish, Lester’s Shoyu Tontoro Ramen is just right. It is also unusual to see Tontoro meat in Japanese Ramen because they usually serve with char siew. For those who prefer leaner alternative, Tontoro will be an ideal selection. My Spicy Miso Ramen is slightly more spicy but better in taste than Aijisen’s Spicy Miso Ramen (my usual favorite). Both soups are not oily and not as hot. I am expecting a little more spring onion, onion or leek vegetable in my ramen because the display and the menu do so. AOBA Hokkaido Ramen also belongs to Aijisen group. I believe this explains some of the similarities in taste and choices. Shoyu eggs are soft and runny on the inside. I would consider my ranking of best shoyu eggs goes to Marutama Ramen, second to AOBA Hokkaido Ramen and third to Ramen Santouka.

photo(2) Entrance of AOBA Hokkaido Ramen photo(3) Menu (Outside) photo(4) Menu (Outside) photo(5) Window Display photo(6) Carbon Copy of Order & Other Food Variety photo(7) Shoyu Tontoro Ramen photo(11) Tontoro Meat photo(8) Spicy Miso Ramen photo(9) Thick Noodle photo(10) Shoyu Egg

AOBA Hokkaido Ramen is also having some promotions with their side dishes at 50% off the usual price. For people staying in the East, AOBA Ramen has another branch in Tampines One.

On a side note, I am considering if I should develope a standard procedure in tasting ramen?

Marutama Ramen

Have been eating at Marutama Ramen for quite sometime. They have 2 branches: Central and Liang Court. Aka ramen is considered one of the latest ramen they have launched. Japanese ramen usually comes with char siew, but this Aka ramen served with 3 chicken balls. Shoyu egg is an ala carte order. Chicken balls can also be ordered from the ala carte menu. Before you start digging in, squeeze the lemon into your soup. It gives the soup base a refreshing lemon smell and taste. Marutama’s noodle is distinctively different from many other stores. They are thinner, less soggy therefore firmer and curly.

The very first time i eat at this ramen store when Central first open, i din really like it. I remembered back then they only have 3 or 4 ramen types to choose from. You can either add lemon, egg, spring onions to your ramen that’s all. I think i ordered the normal one with additional spring onion. The soup is oilier than i expected. I gave away my char siew to Lester and i’m left with whole bowl of noodles and spring onions. I wasn’t used to Japanese ramen at that time, i only know Aijisen. One of the characteristics of such authentic ramen is that the soup usually has this layer of oil from cooking the poultry bones for soup. After my 2nd visit, Lester introduces me to other soup base and the ala carte selctions, then it changes my impression totally.

The must-try shoyu egg here. A little runny on the inside… Something that i want to achieve.

Marutama Ramen at Liang Court
Aka Ramen
Chicken BallShoyu Egg
Shoyu Egg (Inside)

Sapporo Ramen Miharu

One of my recent cravings is Ramen. Visited Sapporo Ramen Miharu at Gallery Hotel. Heard this is one of the few authentic Japanese Ramen set up in Singapore. The shop is pretty small. Inside can only occupy 4 groups of people and some counter seats. For smokers, there are non-aircon seats outside. Gallery Hotel seems to be populated with Japanese dining, there are other Japanese dining tenants open too.

I find the noodle is more like Santouka, the thicker noodle type. Generally the ramen portion is quite big. Sapporo’s ramen has a few more different soup bases to choose from:

Tokusen Miso (Special Blended Miso)
Miso Tonkotsu (Special Bleneded Miso Pork Flavored)
Ohkara Miso (Hot Spicy Miso)
Miso Tsukemen (Miso Cold Noodle)
Wabusi Shoyu (Fish Based Shoyu)
Tokusen Shoyu (Special Soy Sauce)
Tokusen Tonshio (Special Pork Flavored Blended with Salt)
Koumi Tsukemen (Soy Sauce Cold Noodle)
Dsshi-shio
Miso
Shoyu

Each ramen comes with half a shoyu egg, char siew, corn, bamboo shoots, spring onion and seaweed. However, most of us did not finish the soup because we find it too saltish to our tasting. Shoyu eggs here are almost thoroughly cooked to the yolk. I will prefer a little runny inside. There are also more different sides dishes to choose from compared to Maratama Ramen and Santouka Ramen. Char Siew Don comes in a small bowl but it’s nice. Leek omelette reminds me of the Guo Tie (锅贴) and pork gyoza is juicy, thumbs up! Tokusen Shoyu soup base is soya sauce taste with no miso i think, that explains the color of the soup. Leroy’s Miso Tonkotsu tastes like peppery mild Bak Kuh Teh. Tokusen Miso soup base tastes a little nutty.

Sapporo Ramen Miharu Ramen

Char Siew Don

Char Siew

MenuTokusen Shoyu (Special Soy Sauce)Miso Tonkotsu (Special Bleneded Miso Pork Flavored)Tokusen Miso (Special Blended Miso)

Leek OmeletteLeek Omelette (Close Up)

Hokkaido Fried Pork GyozaHokkaido Fried Pork Gyoza (Close Up)Yellow capped is vinegar and they have special blend pepperSpecial Blend PepperTokusen Shoyu (Special Soy Sauce) Remaining

Miso Tonkotsu (Special Bleneded Miso Pork Flavored) RemainingTokusen Miso (Special Blended Miso) Remaining

Shoyu Eggs 3

I have made a total of 6 eggs previously. I eat 1 myself, brought 2 to Lester and the rest are gobbled by my family. Anyway, i told my sister to take pictures of these eggs before eating, just want to know the outcome of the yolks.

So the rest of the eggs are so cooked too.

Wah~ Why she eats so 补? 1 shoyu egg and 1 put into the soup.

Shoyu Eggs 2

The judgment day, after soaking my shoyu eggs overnight. Exterior has that brown appetizing color, inside still too cooked. !@#$% First bite, the sauce is too saltish. On the other hand, i am more relieved as they do not have weird soya sauce taste just because i can’t find Kikkoman and replace it with 李锦记. The yolks are still not in the centre.

Looks nice?

The egg really absorb in all the sauce. See the color gradation in the cross section.

We decided to throw away the yolks.

Some improvements to make:

Maybe buy those ang-mo’s white shell large eggs, i believe the yolks will be nicer.
Need to re-gauge the cooking time. Probably set it before the water boils.
Shoyu sauce must be less saltish.

Shoyu Eggs

Suddenly have a craving for shoyu eggs after Sunday’s ramen. I remembered Ken knows how to prepare them so i ask him for the recipe.

The process is tedious as you may still not be able to keep the yolk perfectly in the centre of the egg to prevent it from overcooking. Anyway, i think my 6 out of 6 eggs are all failure.

Trying to support the eggs so that they are vertically upright instead of lying down.

Looks fine right?

Noooo~ The egg yolk looks cooked and it is on top.

The rest of the likely to fail eggs.

“What are you doing? Anything for me to eat?”

Shoyu sauce: Soya Sauce, rice wine, sugar and some sesame oil. But my soya sauce taste weird… I don’t like.

Soak them overnight in fridge.

Read of another way of cooking the egg. So i tried putting it normally, keep turning the eggs hoping that the white on the side will harden first, shield the yolk inside.

This is the likely to success one. But i forgot to put salt into the water. Now the egg shell has a difficult time to be separated from its flesh.

Still fails…