Topping for Tonkontsu Ramen


  • 6 large eggs at room temperature
  • 1t. white vineger
  • chasu braising liquid

Place eggs in pot and cover with cold water. Just enough to cover the eggs not fill the whole pot.

Over medium high heat bring just to a simmer, before the hard boil. Turn off the heat and let eggs sit for 6 minutes. Immediately remove and place into a ice water bath. Peel each egg and place into the chasu braising liquid. Put a paper towel on to so that the whole egg is whetted by the liquid. Allow to marinate for 4-12 hours turning halfway through. Once done, remove and slice in half.