Tamago Kake Men (TKM Japanese Egg on Noodles)
Meet TKM, Tamago Kake Gohan's trendy cousin made with chewy noodles, a savory sauce, and raw egg all mixed together for a quick, easy, and delicious meal that can be customized with your favorite toppings!
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 ptn ramen noodles
- 2 pasteurized eggs (room temperature, premium with rich orange-red yolks if possible)
- 1 ½ tbsp Japanese soy sauce (koikuchi shoyu)
- 1 ½ tbsp mirin
- 1 ½ tbsp sake
- ½ tsp sugar
- ½ tsp dashi granules (preferably bonito and kombu blend)
- ½ tsp oyster sauce
- 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
- 1
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.
- 2
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.
- 3
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)).
- 4
Divide the sauce between serving bowls.
- 5
Place the noodles on top and make a well in the center. Crack a pasteurized egg into the space.
- 6
Add your choice of toppings. I add ham, toasted sesame oil, lemon, bonito flakes (katsuobushi), and wasabi paste.
- 7
Mix thoroughly, about 20-25 times until the egg has emulsified with the sauce and coated the noodles. Enjoy!