Ramen Marinade Sauce

Ramen Marinade Sauce

A salty-sweet soy base for soft-cooked eggs and sliced pork belly.

Total 10 min Makes 16 oz Calories 38/serving

Dietary

Pescatarian, Dairy free, Nut free

Allergens

Soy, Wheat

This soy-based marinade balances savory, sweet, and umami notes from mirin, sake, and dashi, making it ideal for soaking ajitama eggs or chashu pork before topping a bowl of ramen. Simmer briefly to meld the flavors, then cool before using as a soak for eggs or thin-sliced meats. A pantry staple for building restaurant-style ramen bowls at home.

Ingredients

  • 1/2 cup soy sauce
  • 1/4 cup mirin
  • 1/4 cup sake
  • 1/4 cup water
  • 2 tablespoons granulated sugar
  • 1 teaspoon dashi granules
  • 2 cloves garlic, smashed
  • 1 piece fresh ginger, sliced into coins
  • 2 scallions, trimmed and halved

Method

  1. In a small saucepan, combine the soy sauce, mirin, sake, water, sugar, and dashi granules.

  2. Add the smashed garlic, ginger coins, and scallions to the saucepan.

  3. Bring the mixture to a gentle simmer over medium heat, stirring occasionally until the sugar fully dissolves.

  4. Reduce heat to low and let the marinade simmer gently to let the aromatics infuse.

  5. Remove from heat and strain out the garlic, ginger, and scallions, discarding the solids.

  6. Let the marinade cool to room temperature before transferring to a jar or container; use to soak peeled soft-boiled eggs or sliced pork for at least 4 hours or up to overnight in the refrigerator.

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    Ramen Marinade Sauce

    This soy-based marinade balances savory, sweet, and umami notes from mirin, sake, and dashi, making it ideal for soaking ajitama eggs or chashu pork before topping a bowl of ramen. Simmer briefly to meld the flavors, then cool before using as a soak for eggs or thin-sliced meats. A pantry staple for building restaurant-style ramen bowls at home.

    10 min 16 oz 38 cal

    Ingredients

    • 1/2 cup soy sauce
    • 1/4 cup mirin
    • 1/4 cup sake
    • 1/4 cup water
    • 2 tablespoons granulated sugar
    • 1 teaspoon dashi granules
    • 2 cloves garlic, smashed
    • 1 piece fresh ginger, sliced into coins
    • 2 scallions, trimmed and halved

    Method

    1. 1

      In a small saucepan, combine the soy sauce, mirin, sake, water, sugar, and dashi granules.

    2. 2

      Add the smashed garlic, ginger coins, and scallions to the saucepan.

    3. 3

      Bring the mixture to a gentle simmer over medium heat, stirring occasionally until the sugar fully dissolves.

    4. 4

      Reduce heat to low and let the marinade simmer gently to let the aromatics infuse.

    5. 5

      Remove from heat and strain out the garlic, ginger, and scallions, discarding the solids.

    6. 6

      Let the marinade cool to room temperature before transferring to a jar or container; use to soak peeled soft-boiled eggs or sliced pork for at least 4 hours or up to overnight in the refrigerator.