Ramen Eggs and Braised Beef Ribs

Annyeong!  Since it is my off day, I am gonna write a post on FOOD!

Introduction:  I am one who really dislike pork.  So I rarely eat japanese pork ramen, like ONLY when I give in for my husband’s tummy’s sake.  Then I will swallow the noodles, but savour the ramen eggs so much.  I usually ask the waiter to remove any pork (char su) and add a soft-boiled egg instead.

For the love of soft-boiled egg, I started to try it at home.  First, practiced a lot to get the runny or custard-like yolk, then experimenting various ratios of the marinate.  It often gets too salty even with 1:3 ratio, 1 part of soy sauce, 3 parts of water.  So today I used 1:4 and it worked awesome!

The simplified steps are:

1. Prepare room temperature eggs.
2. Bring a pan of water to boil.
3. Add 1 tablespoon of vinegar into the boiling water.
4. Gently put the eggs into the boiling water.
5. Set timer at 5 mins for runny yolk, 6 for custard yolk.
6. While eggs are enjoying hot shower, prepare a bowl of iced water, with lots of ice cubes in it.
7. Diiit! Time’s up! Carefully remove eggs from hot water, soak them in the ice bath.
8. While waiting, prepare the marination potion.
9. Carefully remove shells then soak them in the marination pool!
10. Refrigerate for at least 3 hours, up to 2 days.  Trust me , they will be gone before that.

Eggs resting safely in the jar.

Awww.. Leaking yolk!  I tried cutting them using thread and it was an epic fail.  Knife works better for me. *finger lickin’ good!*

Reference: http://www.justonecookbook.com/ramen-egg/

There’s a place where my husband and I visit a lot, named Mei by Fat Spoon.  They serve really heartwarming Light Japanese Braised Beef and my husband and I repeatedly ordered that dish ever since our first visit.

Then I thought, Yen-Nee should give it a try!

Then I did and the results were fantastic.  The first bite, my husband exclaimed that it tasted exactly like the restaurant we visit!

Prepare the ingredients before starting the OPERATION.

Sautee the beef until all sides are cooked

Layer daikon and carrot on the lowest layer, then beef on top. Close the lid. Let the magic work.

Tadah! Super yummy and heartwarming Braised Beef Short RIbs.

Our dinner looked like this. ❤

I modified the recipe a lot, a lot.  But I can’t remember what did I change.  So kindly follow the original recipe from my most favourite site: http://www.justonecookbook.com/pressure-cooker-short-ribs/ !

I used double boiler instead.  Had no worries about the burnt layer. Keke..

Happy cooking!  I am so grateful to be a housewife for I have a supportive and loving husband who eats whatever I cook. ❤