Description
Making ajitsuke tamago is very easy! And they are the perfect topping for a hot bowl of ramen noodles.
Ingredients
Scale
- 4–6 large eggs
Marinade:
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon cooking sake
- pinch ground black pepper
Instructions
- Bring a pot of water to boil and turn the heat off. Carefully add the eggs, cover and let sit for 6-7 minutes until they are soft to medium boil in consistency. If you are using an egg cooker, use the cup the egg cooker comes with and fill it with water up to the medium boil line, or just under for a softer consistency. Put the lid on and start steaming.
- Meanwhile, add the ingredients for the marinade in a bowl and stir. Set aside.
- Once the eggs are cooked, submerge them in a bowl with ice cold water. Let sit for 5 minutes and peel.
- Place the eggs in a Ziploc bag or other sealable container, pour the marinade over and seal. Rotate the eggs every 30 minutes or so, for 2-4 hours. You can let them marinate for up to 2 days for a stronger taste.
- Slice in half and serve with ramen or rice.
Notes
Keep the ramen eggs refrigerated in an airtight storage container. They will keep for up to 1 week.
Nutrition
- Serving Size: 1 egg
- Calories: 82
- Sugar: 0.3g
- Sodium: 81.9mg
- Fat: 4.8g
- Saturated Fat: 1.6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 0.9g
- Fiber: 0g
- Protein: 6.3g
- Cholesterol: 186mg
