Ramen

How to Prepare Delicious 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 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.

Ramen Egg (Ajitama) The key to ramen eggs (known in Japanese as ajitsuke tamago 味付け卵) is that they aren't just flavoured by their marinade. The salty and sweet marinade actually acts as a cure to firm the. See great recipes for Nitamago (Flavored Boiled Egg) too! You can cook Ramen Egg (Ajitama) using 5 ingredients and 4 steps. Here is how you cook that.

Ingredients of Ramen Egg (Ajitama)

  1. It’s 4 of Eggs.
  2. It’s 3 tablespoons of soy sauce.
  3. It’s 3 tablespoons of mirin.
  4. It’s 3 tablespoons of sake.
  5. It’s 1 teaspoon of sugar.

Ajitama (short for Ajitsuke Tamago) are a staple in almost all bowls of ramen. This is an easy method to make it with some pretty easy to find ingredients. The process of making Ajitama actually. Bring a pot with enough water to cover your eggs to a boil.

Ramen Egg (Ajitama) instructions

  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..

Take eggs out of the refrigerator and poke a small hole into the. The eggs commonly served in ramen have a number of names: Ajitama, Hanjuku tamago, Yudetamago, so on and so forth. Ajitama (Marinated boiled egg) Ajitama is a marinated ramen egg. This ramen egg is famous and well-loved for its firm and seasoned egg whites, coupled with a soft and succulent egg yolk. Debatably, this is one of the most popular ramen toppings of all time.

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