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.
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)
- It’s 4 of Eggs.
- It’s 3 tablespoons of soy sauce.
- It’s 3 tablespoons of mirin.
- It’s 3 tablespoons of sake.
- 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
- Boil the eggs and peel..
- While boiling the eggs, in a different pan/pot, cook soy sauce, mirin, sake and sugar to cook off the alcohol..
- Put peeled eggs and the liquid(from step 2) into a plastic bag and push out the air..
- 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.