Top Ramen® Ajitama Portuguese Egg Tart

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3 hours
Prep Time
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A recipe by our new Chief Noodle Officer, David Chan!

"I wanted a savory appetizer and utilize my favorite too ramen flavor - chicken. A Portuguese egg tart is perfect vehicle of chicken flavor. I added chicken fat to butter to brush each layer to make a flakey crust made of Top Ramen "flour". The custard combines the Top Ramen seasoning packet, soy sauce, and mirin to mimic the flavors of a perfect ramen egg. I topped the tart with fried chicken skin dusted with the chicken seasoning and chives to cut through the richness of the tart."

Made With:
Top Ramen Chicken Pillow Front 328X252
Top Ramen® Chicken Flavor

  • 110 g Butter
  • 55 g Chicken Fat
  • 1 packet of Top Ramen® ground into powder
  • All purpose flour - enough to fill 1 3/4 cups when combined with Ramen Flour
  • 1 cup of water
  • 2 cups heavy cream
  • 6 egg yolks
  • 1/4 cup sugar
  • 1/2 AP Flour
  • 1/2 Top Ramen® Chicken seasoning packet
  • 80 g of Shoyu
  • 45 g of mirin

Mix flour, salt, and water until dough comes together. Roll out into a rectangle, rest, then roll out to 15"x15" square. Brush butter/fat mixture on bottom half, fold in half and roll out to an 18"x18" sq. Add butter to the bottom half, fold over and repeat again. Roll the dough into a cylinder and rest in fridge until it is solid. Cut into 1" slices, and fill cupcake tin to make cups.

Heat cream for custard. Add flour to cream little by little. Mix egg yolks and sugar and add with Shoyu, mirin, and seasoning packet to combine.

Fill cups and bake at 500 F for 15-20 mins until browned. Cool for 5 minutes and cool on a wire rack.