In Vancouver, there’s no shortage of ramen restaurants. Two of my favourite places are Marutama (for its creamy chicken broth) and Ramen Danbo (for its tasty ramen at a surprisingly reasonable price). While the focus is often on the noodles (especially house made fresh noodles) and chasu, the ramen egg (Ajitsuke Tamago 味付け玉子) is equally important in a bowl of ramen. The marinated egg has this jammy, custard-like yolk that should go on everything. I can’t believe it took a pandemic for me to discover the home-made version. And it’s sooo easy to make, too. Most recipes online call for Japanese sake but we made it with Chinese cooking wine and I thought it worked very well.
![[Food Truck] Via Tevere Neapolitan Express](https://i0.wp.com/farm6.staticflickr.com/5117/14530753093_928345aae9.jpg?resize=40%2C40&ssl=1){kind=small}
VanFoodies.com 
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