74 PUNCHMAGAZINE.COM slice & sauté justonecookbook.com {food coloring} MARINADE FOR RAMEN EGGS (AJITSUKE TAMAGO) make it even details an umami-rich dashi (Japanese soup stock fundamental to the country’s cuisine). “The blog has really evolved. The goal at first was just to transfer all my written Japanese recipes to English and have them online,” relays Nami. “It was a hobby, but I was dedicated to it. I wasn’t thinking about an audience.” Nami’s easy-to-understand, step-by-step instructions give readers the confidence to try Japanese cooking at home. With no signs of slowing down, the one thing Nami won’t change is her dedication to authenticity. “I have This is an abbreviated version of Nami’s marinade recipe for the flavorful soft-boiled eggs you’ll find at a ramen restaurant. For the full version of this recipe, visit justonecookbook.com. 4 large soft-boiled eggs, fully cooled and peeled ¼ cup soy sauce ¼ cup mirin ¼ cup sake (or water) 1 tsp. sugar INSTRUCTIONS In a small saucepan, combine all the ingredients, except for the eggs. Bring it to a boil and whisk it a few times to let the sugar dissolve completely. Once boiling, lower the heat and simmer for one minute. Turn off the heat. Set aside to cool completely. Place your soft-boiled eggs in a plastic bag and then add the fully cooled marinade to the bag. Squeeze the air from the bag and use a clip or rubber band to seal the bag right above the eggs. This way, the eggs are completely submerged in the marinade. Refrigerate for 8 hours or overnight. To serve, remove the eggs from the marinade and cut them in half lengthwise. Use a piece of string, fishing line or a cheese cutter to cut the eggs in half cleanly. Enjoy them in a bento box, as a ramen topping, or as a snack, sliced in half and sprinkled with furikake (Japanese rice seasoning). had a lot of pressure to change and dilute some of my recipes or cook other kinds of Asian foods, but I don’t want to,” Nami states emphatically. “I’m from Japan and I know what is authentic, so I should be the one to share what I know.” PHOTOGRAPHY: COURTESY OF SHEN CHEN
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