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Ajitama (also known as ramen eggs) are one of the most popular ramen toppings, and for good reason! These soft-boiled eggs, gently soaked in a flavorful umami-rich sauce, are a perfect complement to a comforting bowl of ramen or a delightful snack all on their own.
INGREDIENTS:
- 75 ml tsuyu sauce
- 25 ml soy sauce
- 75 ml water
- 25 ml mirin
- 10 ml sake
- 4 g sugar
- water
- 1 tsp salt
- 6 medium egg
- 1 bowl ice-cold water
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FAQ
WHAT IS A RAMEN EGG?
Ramen egg is a soft-boiled egg soaked in a marinade. It's also known as ajitsuke tamago, ajitama or nitamago in Japanese.
WHAT KIND OF EGGS ARE USED FOR RAMEN EGGS?
Ramen egg is made with chicken eggs.
HOW DO YOU SOFT BOIL AN EGG?
Bring water to a boil, cook the eggs for 7 minutes, and transfer to ice-cold water as soon as they're done. See in post for a more detailed explanation.
HOW DO YOU REHEAT RAMEN EGGS?
We usually don't reheat them as you can risk making the yolk too firm. The ramen egg tends to warm up in the ramen soup. If you really want to reheat them, place them in hot water, no warmer than 70C/158F, to ensure they don't start cooking again.
TIMESTAMPS:
00:23 Making the marinade
01:25 How to soft boil eggs
02:32 Cooling the eggs
02:47 Peeling and drying
03:48 Marinating
04:18 Final product
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ABOUT SUDACHI RECIPES:
Sudachi Recipes is a Japanese cooking media established in 2019 by Yuto Omura. He was born and raised in Japan and lived in the UK for several years. Sudachi Recipes is located in Aichi Prefecture, Japan, and aims to share authentic and modern Japanese recipes with the rest of the world.
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