I ate at Tatsu Ya Ramen not too long ago. One of my favorite aspects of the ramen is always the ajitama, the soaked soft boiled eggs. I love that those eggs pack a decent amount of flavor and, overall, really enhance the ramen. I found a recipe online here at the Ramen Walker's blog. I really just used the recipe for the sauce bath minus the ginger and the leeks because I didn't feel like going out to buy them. I always have garlic on reserve though.
Soft boiled eggs were going to be the tricky demon here. It sometimes doesn't occur to me that the difference between a soft boiled and hard boiled egg is more a matter of a minute and not half a second. Scrolling through the comments, "anonymous" commented on a good procedure for the soft boiled eggs:
AnonymousSeptember 28, 2010 9:10 AM