Ajitsuke Tamago feat. ABO Ramen Miso
A ramen egg has many names in Japanese:
Ajitsuke Tamago, flavoured egg
Hanjuku Tamago, half-boiled egg
Nitamago, simmered egg
There are two basic requirements to making great ajitsuke tamago; boiling the eggs properly, and then marinating them.
It’s pretty easy and very delicious.
This recipe pairs perfectly with our ABO Ramen products.
Preparation time
5-10 minutes
Ingredients
- 5 large eggs
- 2 Tbsp soy sauce
- 2 Tbsp mirin
- 1 tsp sugar (optional)
Directions:
- Bring a pot of water to a boil. Ensure you have enough water to fully cover your eggs.
- Gently place the eggs from the fridge into boiling water and reduce heat to maintain a good simmer. Eggs simmered should not be bumping around.
- Cook for 7 minutes custardy yolks, 6 minutes for runnier yolks. Rotate the eggs a couple of times in the first 3 minutes of cooking to keep the yolk centered.
- At the end of cooking time, transfer the eggs to an ice bath or run under cold water for several minutes.
- While the eggs are cooking, combine all the ingredients in a food storage container. Stir well to dissolve sugar, if using.
- After the eggs have cooled, peel them and place in the marinade. Allow to marinate overnight in fridge.
