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.
|Preparation Time||5 minutes|
|Cooking Time||10 minutes + 24-hour rest time|
|Level of Difficulty||Easy|
|2 tablespoons||Soy sauce of your liking – Usukuchi, Haizakura, Tamari|
|1 1/2 tablespoon||Water|
- Bring a pot of water to a boil.
- Gently place the eggs in the pot with a ladle to avoid damaging them.
- Cook for 7 minutes in boiling water for a creamy soft-boiled egg.
- Immerse eggs in ice water to stop the cooking process.
- Once the eggs have cooled, gently remove the shells.
- 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.
- Place eggs in the container and close it.
- 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.