Hello everybody, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, ramen egg (ajitama). It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Ramen Egg (Ajitama) is one of the most well liked of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Ramen Egg (Ajitama) is something which I have loved my entire life.

Bring a pot with enough water to cover your eggs to a boil. Take eggs out of the refrigerator and poke a small hole into the. Half-Boiled Ajitama (Seasoned Ramen Eggs) have slightly firm egg whites and luscious custard-like yolks.

To get started with this recipe, we have to prepare a few ingredients. You can cook ramen egg (ajitama) using 5 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Ramen Egg (Ajitama):

1. Prepare 4 Eggs
2. Take 3 tablespoons soy sauce
3. Get 3 tablespoons mirin
4. Prepare 3 tablespoons sake
5. Take 1 teaspoon sugar

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. 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. The resultant eggs are as hard as a hard-boiled eggs, but have never seen heat.

Instructions to make Ramen Egg (Ajitama):

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.

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). This ramen egg marinade has such robust flavor, that you only need to marinate the eggs for a minimum of two hours. 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. At the recent ramen festival in San Francisco, if.

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