Ramen Eggs (Ajitsuke Tamago)

Name: Ramen Eggs (Ajitsuke Tamago)
Yield: 4
Cuisine: Asian
Ingredients: Egg; vinegar; salt; soy sauce; mirin; sake; sugar

All recipes,Asian Cuisine

kojocraft

June 10, 2023

Ramen eggs are soft-boiled egg marinated in a soy-based sauce and full of unami. They are known as Ajitsuke Tamago in Japanese. Most of the Japanese restaurants serve them as topping on ramen which is delicious.

Follow my recipes to learn how to make the delicious and flavorful ramen eggs at home with a few ingredients.

Ramen Eggs (Ajitsuke Tamago)

Preparation Time: 0

Cooking Time: 10mins

ingredients

Eggs: 4 (refrigirated)
Salt: 1/2tsp
White vinegar: 1/2tsp
Marinade:
Japanese soy sauce: 1/4cup
Mirin: 1/4cup
Sake or water: 1/4cup
Sugar: 1tsp

instructions

Make the marinade:
Put all the marinade into a small pot: 1/4cup soy sauce, 1/4cup mirin, 1/4cup sake, 1tsp sugar.

Bring to the boil, lower the heat and simmer for 1min. Whisk the sauce a little to dissolve the sugar completely. Set aside to cool.

Make the soft-boiled eggs:
Add 4-6cups water to a small pot and bring to the boil. The amount of water may vary depending on the pot size. Make sure the water is enough to cover 4eggs.
Add 1/2tsp vinegar and 1/2tsp salt into boiled water. The addition of vinegar and salt can make peeling egg much easier.
Gently put eggs into the boiled water with a kitchen strainer, one egg at a time.
Lower the heat to maintain a gentle boil, but not so strong that the eggs bounce around.

Cook egg for 7mins, then take out the eggs and shock in iced water for 10-20mins. Tip to have egg yolks centered, gently rotate the egg with chopsticks a few times for the first 3mins.
After cooling, peel all eggs.

Marinate the eggs:
Place a zipper bag(6.5″ X 5.875″) into a medium size mug, pour the marinade into the bag.
Place all eggs into the plastic bag, seal it.

User a clip to seal the bag tightly, so that the eggs are completely submerged in the marinade. Refrigerate for 24-48hours.
After marinating, ramen eggs can be served as topping for ramen or as a side dish. If you like to have warm egg, soak the egg in warm water for 10-20mins before serving.

I am an Engineer working in the semiconductor industry which manufactures chips for computers, smart phones, etc. Cooking is very similar to making chips, it is very easy if you follow the steps. My goal is to provide detailed step-by-step guidance for you to follow and make cooking much simpler with a high success rate!

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Ramen Eggs (Ajitsuke Tamago)

Ramen Eggs (Ajitsuke Tamago)

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