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–+ servings

Tamago Kake Men (TKM Japanese Egg on Noodles)

Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Author Yuto Omura
Servings 2 servings

Ingredients  

  • 2 ptn ramen noodles fresh, thick tsukemen-style, or soba/udon noodles
  • 2 pasteurized eggs room temperature, premium with rich orange-red yolks if possible

Sauce

Topping suggestions

  • toasted sesame oil 1 tbsp per serving
  • ham or protein of choice. Chashu or chicken breast also works well.
  • lemon sliced
  • bonito flakes (katsuobushi) 2 tbsp per serving
  • wasabi paste small amount, to taste

Instructions 

  • Bring a pot of water to a rolling boil and add 2 ptn ramen noodles. Take 10 seconds away from every minute of cooking according to the package instructions to achieve al dente. (1 minute minus 10 seconds becomes 50 seconds, etc.) Stir occasionally.
    Thick ramen noodles for tsukemen boiling in a pot of water on an IC stovetop
  • While the noodles are boiling, take a small pan and add 1 ½ tbsp Japanese soy sauce (koikuchi shoyu), 1 ½ tbsp mirin, 1 ½ tbsp sake, ½ tsp oyster sauce, ½ tsp sugar, and ½ tsp dashi granules. Mix and heat over medium-low, let it bubble for about 1 minute then remove from the heat.
    TKM sauce in a saucepan on IC stovetop
  • Once the noodles are cooked, drain them and rinse them under running water until they reach a little over body temperature (approx 40 °C (104 °F)).
    Cooked thick ramen noodles in a sieve over a bowl
  • Divide the sauce between serving bowls.
    TKM sauce in a white bowl with black swirl design around the rim
  • Place the noodles on top and make a well in the center. Crack a pasteurized egg into the space.
    Raw egg placed over cooked ramen noodles and TKM sauce in a white bowl with black swirl design on rim
  • Add your choice of toppings. I add ham, toasted sesame oil, lemon, bonito flakes (katsuobushi), and wasabi paste.
    TKM (Tamago Kake Men) topped with raw egg, bonito flakes, ham, lemon slices and wasabi in a white bowl with black swirl design on rim
  • Mix thoroughly, about 20-25 times until the egg has emulsified with the sauce and coated the noodles. Enjoy!
    Mixing TKM before eating

Notes

  • Cool noodles to approximately body temperature - this is the ideal temperature zone where eggs won't cook but will properly emulsify.
  • Thoroughly drain excess water from noodles to prevent diluting the sauce.
  • For a TKG-inspired finish, add a small portion of rice at the end to soak up remaining sauce.