Recipe: Perfect Ramen Egg (Ajitama)

Ramen Egg (Ajitama). Half-Boiled Ajitama (Seasoned Ramen Eggs) have slightly firm egg whites and luscious custard-like yolks. The sweet soy seasoning give the eggs unbelievable flavor. Famously used as a topping for ramen but can be enjoyed as a snack anytime.

Take eggs out of the refrigerator and poke a small hole into the. The salty and sweet marinade actually acts as a cure to firm the whites and yolks, and give the yolks a savoury and jammy taste and consistency. The eggs commonly served in ramen have a number of names: Ajitama, Hanjuku tamago, Yudetamago, so on and so forth. You can cook Ramen Egg (Ajitama) using 5 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Ramen Egg (Ajitama)

1. 🢂 4 of Eggs.
2. 🢂 3 tablespoons of soy sauce.
3. 🢂 3 tablespoons of mirin.
4. 🢂 3 tablespoons of sake.
5. 🢂 1 teaspoon of sugar.

For our purposes we'll just call them ajitama. (Side note: This is different from onsen tamago , a slow-cooked egg named for hot springs, characterized by a liquidly white and yolk with a below-poached texture. Flavorful soft boiled eggs with custard-like egg yolk soaked in soy sauce and mirin, used for topping on ramen or enjoyed as a snack. Across the US, cities from New York, Nashville, to San Francisco, there seems to be always a line outside the popular Japanese chains as Ippudo (博多一風堂) and Santouka (山頭火), as well as local stores. At the recent ramen festival in San Francisco, if.

instructions Ramen Egg (Ajitama)

1. Boil the eggs and peel..
2. While boiling the eggs, in a different pan/pot, cook soy sauce, mirin, sake and sugar to cook off the alcohol..
3. Put peeled eggs and the liquid(from step 2) into a plastic bag and push out the air..
4. Wait 6 hours to one day..

The resultant eggs are as hard as a hard-boiled eggs, but have never seen heat. If you ever go to a ramen-ya and get horribly tough eggs, most likely they either a) overcooked them; check for a greenish tinge around the yolk to confirm this, or b) over-marinated them (tough, but not green). But Ramen Eggs (Ajitsuke Tamago) have always been my favorite! They are easy to make, and are packed with flavor. Ramen eggs are a staple in our fridge.