Ajitama Egg Recipe

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Make mouthwatering soy-marinated Japanese ramen eggs, known as Ajitama or Nitamago with perfectly soft yolks.. The process for making Japanese ramen eggs couldn't be simpler. It's really just a case of boiling your eggs, mixing together a few simple marinade ingredients, adding the peeled eggs to the marinade and popping them in the fridge for a few hours to let all the flavours infuse.

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First, peel and slice the ginger and smash or slice the garlic. Then, add them to a small saucepan along with the soy sauce, mirin, and sugar. Heat the mixture over medium-low heat, often stirring, until the sugar dissolves, then for a further 1-2 minutes. Remove the pan from the heat and add the water.

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Peel each egg, rinse to remove any loose eggshell pieces, then place in the jar with the marinade. Once all the eggs are in the container, add enough water so that they are completely covered by the marinade. Seal the jar and gently tip it to mix. Store the eggs in the fridge for about 24 hours before using.

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Ramen eggs are Japanese soft-boiled eggs known for their custardy, jammy, runny yolk, and umami flavor. They are marinated overnight in a sweetened soy-based sauce. In Japan, we call these marinated eggs Ajitsuke Tamago (味付け玉子), short for Ajitama (味玉) or Nitamago (煮玉子). While these eggs are excellent on ramen, they are also.

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While the eggs are in the ice bath, mix the marinade in a jar or sealable container. Pour soy sauce, mirin, and water into the jar or container. Add spicy red pepper. After eggs have been in the ice bath for 3-4 minutes, carefully remove and peel them. Add eggs to the marinade. Cover the eggs and marinade with a paper towel.

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Heat water in a pot until boiling. Cook eggs for 7-8 minutes. Take immediately from hot water and keep in cool water. Peel shells. Cook rest of the ingredients in a small pot, and boil for a minute. Let cool. Put eggs and the sauce in a plastic bag with zipper and marinade in the fridge for a few hours to overnight.

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Ajitama, also known as ramen eggs or ajitsuke tamago, are soft-boiled eggs marinated overnight in a soy sauce mixture.Ramen eggs have a rich umami flavor and are a quintessential ramen topping or snack. Ajitama is one of the most popular ramen toppings. They have a silky egg white, soft buttery yolk, and almost teriyaki-like flavor.

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Using a spider or slotted spoon, carefully lower eggs into water. Reduce heat to maintain a bare simmer (about 190°F/88°C). Cook for exactly 6 minutes for a liquid egg yolk and 7 minutes for jammy egg yolk. Drain hot water and carefully peel eggs under cold running water. (The whites will be quite delicate.)

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Method 1: Reduce to a simmer and add the hardboiled eggs. Simmer until the eggs are brown, about 10 minutes. Method 2: Add the eggs and cooled marinade into a large ziplock bag or a container with an airtight lid. Marinate in the refrigerator for at least 8 hours or overnight.

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Method. Prick a hole in the base of the egg. Bring a pot of water to the boil, add the eggs, reduce the heat and simmer for 6 minutes. Remove to a bowl of iced water and allow to cool completely. Combine the eggs with the chashu braising liquid and 2 cups of water. Refrigerate for 48 hours. Serve with ramen.

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Step-by-step Recipe. 1. Boil the egg. Heat a pot of water to a rolling boil, and gently drop in the eggs. Boil for 7 minutes. 2. While the eggs are cooking, mix in the soy sauce, mirin, cooking sake, sugar, and vinegar in a heat-resistant bowl or container. Place in microwave for about 15 seconds for the sugar to melt.

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Ramen eggs, or ajitama, are Japanese soft boiled eggs soaked in a sweetened soy marinade.They're sweet and savory with umami-packed soft, jammy yolks! Great for ramen and also as a side. For a similar addictive Korean soy marinated eggs, try mayak eggs.. My absolute favorite topping in a bowl of ramen is the ramen egg, also known as ajitama, short for ajitsuke tamago.

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Place the eggs gently into the bag and squeeze out any air to ensure the eggs are completely covered in the marinade. Close the bag with a twist and a clip. This saves time and money by allowing a lower amount of marinade to cover the eggs. Refrigerate for up to 3 days after marinating in soy mirin mixture.

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Transfer the marinade to a bowl through a sieve to remove the bonito flakes. Fill a saucepan with more than enough water to submerge the eggs and bring it to a boil. Using a ladle or a small sieve, gently put the eggs in the boiling water. Reduce the heat to medium and boil for 6½ minutes.

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Bring to a boil. Reduce heat and simmer for 1 minute. Cool completely. Pour the marinade over the eggs. Seal or cover then marinate the eggs in the refrigerator for at least 4 hours. Marinate longer for a stronger flavor. 24 hours is better. Slice in half and serve over bowls of ramen. Boom!

Ajitama Egg Recipe

For the best flavor, serve the ajitama egg after an overnight marinade. The soy-marinated eggs should only remain in the marinade for a maximum of 2 days. Storage Instructions: You can store the Japanese ramen eggs in the marinade for a maximum of two days. Then you can store them in an airtight container in the refrigerator for an additional 1.