Ramen Egg (Ajitsuke Tamago)
These jammy Ramen Eggs (Ajitsuke Tamago) are simple but packs a flavour punch, sweet, salty and rich in umami. They are versatile and perfect to go with ramen or a bowl of steamed Japanese rice. Minimum marinating time of 6 hours up to 5 days.
Servings: 6 eggs
Ingredients
- 6 eggs room temperature
- 1/3 cup soy sauce
- 1/3 cup water
- 1/4 cup sake
- 1/4 cup mirin
- 1 clover garlic finely grated
- 1 small piece ginger finely grated
Instructions
- Bring a pot of water to boil. Add in eggs slowly when water has come to a boil. Reduce heat to medium. Set timer to 6 minutes 30 seconds. Start timer
- Get ready a bowl of ice water. When eggs are done, add in eggs into the ice water. Discard the pot of water
- In the same pot, add in soy sauce, water, mirin, sake, grated ginger and garlic. Set over stove and bring to a simmer. Turn off heat and set aside.
- Peel eggs and put in a clean container. Add in marinade once its cooled down. Add a layer of cling film over the top (optional) before closing the lid
- Put in the fridge for at least 6 hours.