Ajitsuke Tamago - Ramen Eggs

Ajitsuke Tamago

Ajitsuke tamago, also known as ramen eggs, are eggs marinated in a mixture of soy sauce, mirin and saké. They are a perfect accompaniment to Asian soups, rice dishes such as poké bowls, and are delicious as standalone appetizers.

Portion2 eggs
Preparation Time5 minutes
Cooking Time10 minutes + 24-hour rest time
Level of DifficultyEasy

 

INGREDIENTS

Eggs
2 tablespoonsSoy sauce of your liking – Usukuchi, Haizakura, Tamari
1 tablespoonMirin
1/2 tablespoonSake
1 1/2 tablespoonWater

 

PREPARATION

  1. Bring a pot of water to a boil.
  2. Gently place the eggs in the pot with a ladle to avoid damaging them.
  3. Cook for 7 minutes in boiling water for a creamy soft-boiled egg.
  4. Immerse eggs in ice water to stop the cooking process.
  5. Once the eggs have cooled, gently remove the shells.
  6. In a resealable container or bag, combine soy sauce*, mirin, sake and water. To ensure that the liquid covers the eggs, it is important to choose a small container.
  7. Place eggs in the container and close it.
  8. Refrigerate 24 hours before serving.

*The Usukuchi will maintain the natural taste of the egg while adding depth and saltiness. The Haizakura will give you a classic ramen egg with a well-balanced soy sauce taste. The Tamari will impart a rich and slightly sweet taste to the eggs.

 

 

 

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