Ramen Egg Salad Sandwiches
Yield: 4 sandwiches
Total Time: 10h 30m (includes marinating and chilling)
Ramen eggs meet the classic egg salad sandwich!
Accompaniment: Salt and Vinegar Kettle Chips, Salted Shelled Edamame
Ingredients
For the eggs
- 8 large Grade A eggs
- 1 tbsp apple cider vinegar
- 1 tbsp kosher salt
For the marinade
- ½ cup mirin
- ½ cup sake
- ¼ cup soy sauce
- ¼ cup ponzu sauce*
- 1 tbsp honey
- 3-4 thin slices of fresh ginger
For the egg salad
- ½ cup kewpie mayonnaise
- ⅓ cup celery, diced
- 2 scallions, greens, chopped
- 2 tsp dijon mustard
- 1 tsp rice vinegar
- ¾ tsp ground black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp Hungarian paprika
For serving
- white sandwich bread (I used Sara Lee Artesano Hawaiian Bread)
*PONZU NOTE: This recipe is vegetarian when made with a citrus-seasoned ponzu that does not contain bonito, dashi, or other fish ingredients. I used Mizkan Ponzu, which is fish-free.
Instructions
Step 1: Gather all of the ingredients for the eggs then bring a medium stock pot of water, apple cider vinegar, and kosher salt to a rolling boil over HIGH heat.
Step 2: Gently lower the eggs into the boiling water and cook, undisturbed, for 10 mins.
Step 3: Transfer the eggs immediately to a LARGE ice bath and let cool in the refrigerator for 30 mins.*
*NOTE: Use plenty of ice and cold water so the eggs cool quickly without warming the ice bath too much.
Step 4: While the eggs cool, gather all of the ingredients for the marinade.
Step 5: Add the mirin, sake, soy sauce, ponzu sauce, honey, and ginger to a small saucepan.
Step 6: Bring to a strong simmer over MEDIUM heat.
Step 7: Simmer for 3 mins to cook off some of the alcohol. Remove from heat and let cool, uncovered, for 15 mins.
Transfer the marinade to a heat-safe bowl and refrigerate on a trivet or heat-safe surface while the eggs finish cooling.
Step 8: When the eggs are done chilling, peel the eggs.
Step 9: Transfer the cooled marinade and peeled eggs to a gallon storage bag.
Step 10: Remove the excess air and seal the bag.
Step 11: Refrigerate the eggs in the marinade for 8 hrs or OVERNIGHT, turning halfway through to coat evenly.*
*NOTE: For the best texture, avoid marinating the eggs for longer than 12-14 hrs, as the whites can become increasingly salty and firm.
After marinating
Step 1: Gather all of the ingredients for the egg salad and prep the vegetables.
Step 2: Remove the eggs from the marinade and pat dry with paper towels.
Step 3: Separate the egg yolks from the whites and place the yolks in a medium bowl.
Roughly chop the egg whites and set aside.
Step 4: Use a fork to crumble the egg yolks.
Step 5: Add the kewpie mayonnaise, celery, scallion greens, dijon mustard, rice vinegar, ground black pepper, garlic powder, onion powder, and Hungarian paprika to the egg yolks.
Step 6: Stir briskly until the dressing is evenly combined and smooth.*
*TIP: A silicone spatula works well for smoothing the egg yolks into the dressing.
Step 7: Add the chopped egg whites.
Step 8: Fold everything until evenly combined.
Step 9: Cover and refrigerate for 1 hr to allow the flavors to meld, then divide the ramen egg salad between 4 sandwiches and serve alongside salt and vinegar kettle chips and salted shelled edamame.
