Recipe: Tasty 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.

Ramen Egg (Ajitama) See great recipes for Nitamago (Flavored Boiled Egg) too! Though this step of rolling and cooking the chashu may seem tedious, it is much easier than it looks and is the perfect addition to a tonkotsu ramen, especially when accompanied by an ajitama egg. 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. You can cook Ramen Egg (Ajitama) using 5 ingredients and 4 steps. Here is how you cook it.

Ingredients of Ramen Egg (Ajitama)

  1. You need 4 of Eggs.
  2. Prepare 3 tablespoons of soy sauce.
  3. You need 3 tablespoons of mirin.
  4. Prepare 3 tablespoons of sake.
  5. Prepare 1 teaspoon of sugar.

The eggs commonly served in ramen have a number of names: Ajitama, Hanjuku tamago, Yudetamago, so on and so forth. 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.

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..

At the recent ramen festival in San Francisco, if. 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.

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