Ramen Eggs - Ajitsuke Tamago

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.

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Baozi (Steamed Buns) With Basil Pork Filling

Soft and fluffy baozi (steamed buns) filled with juicy minced pork and fragrant basil make the perfect fusion of savory and aromatic flavors. These steamed buns are a delightful snack or light meal, bursting with fresh herbs and classic seasonings in every bite.

Baozi are a quick and satisfying snack or breakfast option, perfect for busy days. They’re super easy to store in the fridge or freezer and can be reheated in minutes. Over time, I’ve experimented with several different fillings for baozi - feel free to explore my other recipes for more delicious ideas!

Ingredients (Yield: 12 Buns)

For the Dough:

- 4g active dry yeast

- 10g granulated sugar 

- 175ml lukewarm water 

- 290g bread flour

For the Filling:

- 350g pork meat

- Bunch of basil leaves

- 1 tablespoon sesame oil

- 2 tablespoons oyster sauce

- 1 tbsp corn starch

Instructions:

1. Make the Filling: 

   - Chop the basil leaves.  

   - Add the pork into a bowl and season to taste with sesame oil, oyster sauce, 

   - Add cornstarch in and mix until well combined.  

   - Place the filling in the fridge until ready to use.  

2. Make the Dough: 

   - In a bowl, combine the flour, yeast, sugar, and lukewarm water.  

   - Knead the dough for 8–10 minutes until it becomes soft and smooth.  

   - Transfer the dough to a greased bowl, cover it with a damp cloth, and let it rest for 1 hour, or until it doubles in size.  

3. Shape the Buns:  

   - Once risen, deflate the dough and divide it into 12 equal pieces.  

   - Roll each piece into a ball, flatten it slightly, and use a rolling pin to roll it into 10 cm circles.  

   - Place a portion of the filling in the center of each circle, pleat the edges, and seal the buns.  

   - Place the buns on a plate lined with parchment paper, ensuring they are spaced apart to prevent sticking.  

4. Steam the Buns: 

   - Place the plate into a steamer and steam the buns for 12–15 minutes.  

   - Turn off the heat and let them rest for 5 minutes to prevent collapsing.  

   - Serve warm, or freeze them for later. (Wrap tightly with plastic wrap if freezing.)

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Marble Pumpkin Chocolate Cake

Marble pumpkin chocolate cake is a delicious dessert that combines the earthy sweetness of pumpkin with the rich, decadent flavor of chocolate. The cake features a marbled design, where the pumpkin and chocolate batters are swirled together to create a beautiful, visually striking pattern. The pumpkin adds moisture and a subtle sweetness, while the chocolate provides a deep, indulgent taste. This cake is perfect for autumn or any time you're craving a comforting, flavorful treat.

You may not notice the pumpkin flavor at first, which is great for incorporating vegetables into food for those who don't favor them. My son wasn't happy to hear that there was pumpkin in the cake, although he likes most vegetables. But once he tried it, he absolutely loved the cake, just like some other cakes with vegetables I've made before, such as spinach cake, carrot cake, or purple sweet potato mochi.

Ingredients

- 200g pumpkin, steamed

- 120g light brown sugar

- 80g neutral-flavored oil 

- 2  eggs

- 180g cake flour

- 1 teaspoon cinnamon 

- 10g baking powder

Chocolate Layer:

- 15g cocoa powder

- 25g milk

Instructions

1. Preheat Oven:

- Preheat to 180°C (350°F) 

- Line a 6-inch loaf pan with parchment paper.

2. Prepare Batter:

- Mix the wet ingredients until smooth.

- Add the dry ingredients and stir until just combined.

- Pour half the batter into a separate bowl.

- Stir cocoa powder and milk into one portion until smooth.

4. Layer Batter in Pan:

- Dollop alternating spoonfuls of pumpkin and chocolate batters into the pan.

- Gently shake to flatten layers and repeat until both batters are used.

5. Bake:

- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.

- Tent with foil if the top browns too quickly.

- Let cool in the pan for 10 minutes before transferring to a wire rack.

6. Optional Ganache:

- Heat cream in a small saucepan until warm, then stir in chopped chocolate until smooth.

- Cool slightly, then drizzle over the cooled cake.

Storage Tips:

- Room temperature: 1 day in an airtight container

- Refrigerate: 4 days

- Freeze slices: 1 month

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Sacha Pork Baked Buns

Shacha pork baked buns are a delicious Taiwanese pastry filled with savory pork cooked in shacha sauce, a flavorful and umami-rich condiment made from dried seafood, garlic, and spices. The buns have a soft, fluffy interior with a golden, slightly crispy crust after baking. The pork filling is tender and infused with the smoky and aromatic flavor of shacha sauce, making these buns a great snack or breakfast option.

Ingredients (Yield: 12 Buns)

For the Dough:

- 4g active dry yeast  

- 10g granulated sugar  

- 175ml lukewarm water  

- 290g bread flour  

For the Filling:

- 350g pork meat  

- 15ml soy sauce  

- 40g Sacha sauce  

- 10g brown sugar  

Other:

- 1 tsp honey  

- 1 tsp water  

- Sesame seeds  

Instructions

1. Prepare the Filling:

- Cut the meat into small cubes.  

- Add soy sauce, Sacha sauce, and brown sugar; mix to coat the meat evenly.  

- Store in the fridge for 30 minutes or more to marinate.  

- Heat a frying pan (no need to add oil as Sacha sauce is already oily).  

- Fry the meat until cooked through.  

- If the meat releases juices, thicken the sauce by adding a slurry made of 1 tsp cornstarch mixed with 1 tbsp water.  

- Transfer to a bowl and let it cool.  

2. Make the Dough:  

- In a bowl, combine flour, yeast, sugar, and lukewarm water.  

- Knead the dough for 8–10 minutes until soft and smooth.  

- Transfer the dough to a greased bowl, cover with a cloth, and let it rest for 1 hour or until doubled in size.  

- Once risen, deflate the dough and divide it into 12 equal pieces.  

3. Fold the Buns: 

- Roll each piece of dough into a ball, flatten slightly, and use a rolling pin to form circles.  

- Place a portion of filling in the center of each circle, pleat the edges, and seal the buns.  

- Place the buns on a baking tray lined with parchment paper, ensuring spacing to prevent sticking.  

4. Bake the Buns: 

- Preheat the oven to 200°C (390°F).  

- Brush the tops of the buns with the honey-water mixture, then sprinkle with sesame seeds.  

- Bake on the middle rack for 18–20 minutes.  

5. Store and Reheat:

- Freeze any leftover buns and steam them to reheat when desired.  

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Chałka - Polish Challah Bread

Chałka is the Polish version of challah, a soft, slightly sweet, braided bread. It is popular in Poland as both a breakfast item and a dessert, often enjoyed with butter, jam, or honey. Similar to the Jewish challah, chałka is made with an enriched dough containing eggs, which gives it a tender and fluffy texture.

In Poland, chałka is sometimes sprinkled with crumble topping (kruszonka) instead of seeds, adding extra sweetness and crunch. It is widely appreciated for its versatility, as it can be eaten fresh, toasted, or even used in recipes like bread pudding or French toast.

Ingredients

- 400 g bread  flour  

- 7 g instant yeast

- 50 grams sugar  

- 7 g salt 

- 2 large eggs + 1 egg yolk

- 45ml oil   

- 120 ml water, at room temperature  

Instruction

1. Prepare the Dough:

   - In the bowl of a stand mixer fitted with a dough hook, mix together all of the ingredients until combined.  

   - Increase to medium speed and mix until the dough comes together. Knead for roughly 10 minutes until smooth and elastic.  

   - Add up more flour if the dough is too sticky.  

2. First Rise: 

   - Shape the dough into a ball and place it in a lightly oiled bowl.  

   - Cover with tea towel and let rise until doubled (about 1 1/2 to 2 hours).  

3. Second Rise:

   - Gently press down the dough to deflate it. 

   - Cover and let rise again until doubled (about 40 to 60 minutes).  

4. Shaping the Dough:

   - Transfer the dough to a floured work surface.  

   - Divide the dough into 2 pieces: small 1/3 of the size, bigger one 2/3 of the size

   - Divide the large piece into 3 equal portions. Roll each into a long rope.

   - Braid the ropes and pinch the ends to seal. Place the braid on a lined baking sheet.  

   - Repeat for the smaller piece and place this braid on top of the large one.  

5. Final Rise:

   - Loosely cover and let rise until puffy (about 30 to 45 minutes).  

6. Bake:

   - Preheat the oven to 190°C (375°F), with a rack set in the lower-middle position.  

   - Brush the loaf with milk or egg wash.  

   - Bake for 30 to 40 minutes until golden brown.  

7. Cool:

   - Let the loaf cool completely before slicing.  

   - Wrap tightly with plastic wrap if you want to freeze it.

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