This recipe is an original that is a combination of reading about ramen tostadas from The Samurai Gourmet from Australia and from enjoying sushi tacos from the restaurant Headquarters Grill Bar Sushi in Peoria Arizona. Somehow I came up with something delicious. It was tasting all the seaweed in the sushi tacos that influenced how I made the toatadas. Then I started thing about ramen…..The tastiest part of a bowl of ramen can be the egg so that is what I did. I was thinking that sometimes you add that gochujang to enhance the ramen so I thought that kind of taste would be great on the vegetables I used (radish and pea sprouts). I don’t mean to brag but this came out really great.Serving size is difficult to judge. They do taste great but are small. I can see some people would eat only one while others would eat two or three. I’ll say six portions because they are small and two is one egg a person. You need to make the ramen eggs the day before so they have time to marinate and get all delicious.

Ingredients for around 6 portions

6 eggs

1/3 cup soy sauce

1/3 cup mirin

1/3 cup water

1 3oz package of ramen noodles (don’t use flavor packet for this recipe)

water to boil ramen noodles (reserve six tablespoons)

1 egg – lightly beaten

6 Tablespoons reserved water from boiling the ramen noodles

! Tablespoon + 1 teaspoon sweet butter – melted

4 Tablespoons flour

4 .18oz packages roasted seaweed – crumbled

1/2 teaspoon sesame oil

1 teaspoon baking powder

1 teaspoon soy sauce

1 Tablespoon rice wine vinegar

1/2 teaspoon gochujang (or more or less each brand taste different. I recommend the tastier brands from the Asian Market)

2 teaspoons honey

Directions

Make the ramen eggs.

Bring a pot of water to a boil. Add eggs carefully. Turn down the heat till water is barely boiling and time them for 7 minutes. Add eggs to an ice bath. In a quart ziplock bag add the soy sauce, mirin, and water. Peel eggs and add them to zip lock bag. Squeeze out all the air that you can and refrigerate the eggs over night.

Make the ramen tostadas.

In either a pot or a microwaveable dish you need to boil water and cook the ramen noodles for three minutes. You can let it sit while you do other stuff.

In a small bowl combine the egg, reserved water, butter, flour, seaweed, sesame oil, and baking powder. Mix well. Drain the ramen noodles and add them in and mix well.

Set the oven to 325 F.

Prepare a couple sheet pans with parchment paper.

Get a small scooper or use a spoon and try to make 12 even balls of dough with a good amount of room around them.

Then flatten them out…

Put them in the oven on the middle and lower racks for 20 minutes. Then flip them over and do 20 minutes again. Keep repeating till they look like this. Mine took I think an hour 20 minutes.

While you are cooking up the ramen tostadas you have time to prepare the vegetables (Your…choice I did a few radishes that I shredded up, scallions and pea sprouts…but you can just use lettuce or cabbage or other greens) You also have time to make vinaigrette.

In a small dish mix up the soy sauce, rice wine vinegar, gochujang, and honey.

If you are serving all at once you can dress the vegetables. If not keep the vinaigrette on the side so it doesn’t get soggy. I sprinkled eggs with some togatashi.

This is FORKING DELICIOUS!