Ajitsuke Tamago, or ramen eggs, are soft-boiled eggs marinated in a savory-sweet sauce, making them a flavorful addition to ramen bowls or a delicious snack on their own.
The marinade is a balanced mixture of soy sauce, mirin, sake, and sometimes a bit of sugar. These ingredients come together to create a rich, umami-packed flavor.
Peeled eggs are soaked in the marinade for several hours or overnight, allowing the flavors to infuse while the whites take on a deep, golden-brown hue.
Ajitsuke Tamago is typically sliced in half to reveal the luscious yolk and served atop a steaming bowl of ramen. They’re also excellent as part of a bento box or enjoyed as a simple protein-packed snack.
These eggs are a must-try for ramen enthusiasts, adding depth and richness to every bite.
For the eggs:
-9 large eggs
- 60g mirin
- 120g regular soy sauce
- 60g dark soy sauce
- 240g water (optional, for longer marinating times)
Optional spices:
- 1 tsp cayenne pepper
- 4 cloves garlic, peeled and smashed, or 2-inch piece of ginger, sliced
- 2 stars anise
Instructions
1. Boil the eggs
- Fill a large pot with water, ensuring it covers the eggs.
- Bring water to a boil over high heat. Lower heat to medium-high to keep a gentle boil (not rolling).
- Carefully lower each egg into the water using a spoon.
- Set a timer as follows:
6 minutes – Set whites, runny yolks.
6 ½ minutes – Set whites, jammy yolks (recommended).
7 minutes – Set whites, slightly set yolks.
2. Cool and peel the eggs
- While the eggs cook, prepare an ice bath or a bowl of cold running water.
- Once done, transfer the eggs to the ice bath immediately and chill for 2–3 minutes.
- Gently tap the eggs on a hard surface and peel carefully.
3. Prepare the marinade
- Combine the ingredients in a saucepan.
- Bring to a simmer and immediately remove from heat. Let it cool to room temperature.
4. Marinate the eggs
- Place peeled eggs in a single layer in a tall, airtight container.
- Pour the cooled marinade over the eggs, ensuring they are fully submerged.
- Marinate for at least 6 hours or overnight.
5. Store and serve
- Remove eggs from the marinade and transfer to a separate airtight container. Store in the refrigerator for up to 5 days.
- Save the marinade in a clean container for reuse within 3-4 weeks.
0 komentarze:
Post a Comment