Ramen Egg (Ajitsuke Tamago)

Source: Personal recipe

Yield: 1 batch(es) — 8 eggs

Time: ~30 min active (plus 1 day marinating)

About

Soy-marinated soft-boiled eggs with a jammy, slightly set yolk. The bonito flakes add umami depth to the marinade. Essential for ramen, but also great as a snack on rice.

Ingredients

Marinade

• 500ml water
• 100ml soy sauce
• 100ml mirin
• 4g sugar
• 1 handful bonito flakes

Eggs

• 8 large eggs (straight from fridge)

Instructions

1. Soft Boil the Eggs

1. Bring a pot of water to a strong boil.
2. Gently lower fridge-cold eggs into the boiling water.
3. Boil for exactly 6 minutes 30 seconds with the lid off.
4. Transfer immediately to an ice bath to stop cooking.
5. Peel once cooled.

2. Make the Marinade

1. Bring 500ml water to a boil. Turn off heat and add bonito flakes. Steep a few minutes.
2. Strain out the bonito flakes.
3. Combine the dashi water with soy sauce and mirin.
4. Let cool to room temperature.

3. Marinate

1. Place peeled eggs in a zip bag or container with the marinade.
2. Marinate in the refrigerator for at least 1 day before eating. 2 days gives deeper flavor.

Storage

• Keeps in the marinade for up to 5 days in the fridge.

Tags: #recipe #japanese #egg #ramen #condiment