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I’m half-Japanese. I grew up eating a ton of Top Ramen and Cup Noodles, but I never had real ramen until I was an adult.

It was on our first big trip together.

I had just graduated from college, and Son and I had been together for a little over three years by then. And we decided, since I finally had time to travel, that we wanted to go to Hawaii.

In retrospect you could say this was the most honeymoon-like trip we’ve ever taken, since we never actually took a honeymoon after we finally got married (speaking of which, today’s our four-year wedding anniversary!)

We had no idea how to travel, and we were only just starting to get into food at the time, since we had been poor college students for most of our relationship up until then.

But we dutifully made an entire list of restaurants we wanted to try.

We ate well that trip – macadamia nut pancakes, lobster sashimi, poke, curry, mochi ice cream… and, of course, ramen.

It may have been our first ramen, but it definitely was not our last.

I got the idea to do these deviled ramen eggs after I made some ajitsuke tamago (ramen eggs) and had some leftovers sitting in the fridge.

They are RICH so having the beni shoga (pickled ginger) and green onions to cut the heaviness is a necessity.

But they are oh so good. These would make a fantastic party appetizer!

Deviled Ramen Eggs

Ingredients

• 1 ajitsuke tamago (ramen egg)
• 1/4 tsp takoyaki or okonomi sauce
• 1/2 tsp kewpie mayo
• fried onions or tempura bits
• beni shoga
• green onions
• bonito flakes
• aonori

Cooking Directions

1. Slice the ramen egg in half, place yolks in a bowl. Add takoyaki sauce and kewpie mayo, mash until smooth. Spoon or pipe back into the egg whites.
2. Garnish with fried onions, beni shoga, green onions, bonito flakes, and aonori.
3. Enjoy!

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