Ajitsuke Tamago or “ramen eggs” as they are often called in the West are creamy and full of umami soft-boiled eggs that are usually used as a garnish or topping on many types of ramen in Japan. They are simple to make and can be utilized in a multitude of ways. This recipe only calls for 5 ingredients and doesn’t take much active cooking time as it is mainly just passive marination.
INGREDIENTS
8 Eggs
10 tablespoons of Mirin (a sweet Japanese cooking wine, available in most Asian or Japanese supermarkets and Amazon)
10 tablespoons of Water
3-4 tablespoons of Sugar
10 tablespoons of Soysauce
DIRECTIONS
- Keep eggs in the fridge until step 5 is completed!
- To make the marinade, combine all the ingredients except the eggs in a saucepan.
- Boil and whisk it to allow the sugar to dissolve into the liquid.
- Lower the heat and let it simmer for a minute and then set aside to cool down.
- Boil enough water for the number of eggs you are using. Once water is at a steady boil add in the eggs slowly.
- Lower the heat and cook for 6 to 8 minutes depending on your preferred consistency. (Runny vs Custard-like)
- After cooking, immediately remove eggs from the pot and drop them into an ice bath to cool them down rapidly to stop them from cooking longer. Let cool for 10-15 minutes.
- Peel the eggs and leave them in a ziplock bag. If you want to use a container instead then you would need more marinade and should adjust the recipe.
- Pour in the marinade and remove the air from the bag and clip it or use a rubber band to seal the bag right above the eggs. Place in a bowl or container and refrigerate for 8 hours or overnight.
- Remove eggs from marinade and cut in half to serve.
