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
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
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.
Hey guys, Yuto here from SachiRecipes.com and today I'm going to show you how to create delicious
Ajitsuke Tamago also known as Nitamago or ramen eggs. We'll be making our own homemade marinade
and I'll also show you how to cook perfectly soft-boiled eggs. So first let's make the
soy sauce, 25 milliliters of mirin, 75 milliliters of water, 10 milliliters of sake and one teaspoon
of sugar. Next heat up the pan on medium and bring it to a boil. The reason for boiling this marinade
first is to burn off the alcohol in the sake and mirin and mix the sugar in. It's important not to
skip this step. When it starts to bubble allow it to continue to boil for about one to two minutes.
If you can't get tsuyu, I have a homemade tsuyu sauce recipe on my website. I have put the link
in the description for you. I have also included a list of ingredients there with the teaspoon and
tablespoon measurements if you need them. Once it's done take off the heat and leave it to cool.
In the meantime we're going to boil the eggs. First bring a pan of water to a boil and add
one teaspoon of salt. Salt helps protect the egg shells and stops the white coming out if they
happen to break. Add the eggs to the water and set a timer for six and a half minutes.
We want a gentle rolling boil so that the eggs don't move around too much. This also
prevents breaking. You also want to make sure your pan is big enough and the water completely
covers the eggs. One of the characteristics of ramen eggs is that they always have a runny yolk
so it's important not to overcook your eggs. While you're waiting for them to cook,
prepare a bowl of cold water. I like to add ice to the water so that it's extra cold.
We'll be transferring the eggs to the ice water when they're ready. This stops the cooking process
and prevents them from overcooking. It also helps them cool down faster.
Okay six and a half minutes are up so let's put the eggs in the ice water.
Let them chill for about 10 minutes and then we're gonna peel them. Gently tap them on the
side of the bowl to crack the shell and then carefully peel it off. You need to be a bit gentle
because they're soft-boiled and can break easier than hard-boiled eggs. We peel them so that the
flavor of the marinade is going to be fully absorbed into the eggs. Finally we can marinate
these eggs. First I like to dry the eggs so that the sauce doesn't get watered down.
Once they're roughly dried, place them in a ziploc bag. I like using ziploc bags so that
the eggs are properly covered in the sauce. If you use Tupperware or lunchbox you might find the
color is uneven. If you're worried about bag leaking, place it on a tray or in a bowl for
peace of mind. Finally pour in your marinade. It should be cool by now. Squeeze out any excess air
and firmly seal the top of the bag. These eggs will be ready to eat in about 45 minutes and you
can keep them in the fridge for up to three days. Enjoy them on top of the ramen or even on their
own as a snack. So there you have it, easy and delicious homemade ramen eggs. Thanks so much
for watching. I hope you enjoyed this recipe and if you did don't forget to like this video and
subscribe to my channel for more tasty Japanese recipes. I hope to see you again next time. Have a great day!
