Ajitsuke Tamago (Ramen Marinated Eggs)
Ajitsuke Tamago (Ramen Marinated Eggs)
Soft-boiled eggs marinated in a sweet and savory mixture of soy sauce, mirin, and sake, served halved to reveal the jammy yolk.
1,650ml
large, straight from the fridge6piece
100ml
100ml
50ml
1tsp
for the ice bath500g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1,650ml | — | — | |
| 2 | | 6piece | large, straight from the fridge | — | |
| 3 | | 100ml | — | — | |
| 4 | | 100ml | — | — | |
| 5 | | 50ml | — | — | |
| 6 | | 1tsp | — | — | |
| 7 | | 500g | for the ice bath | — |
Pour the water into the saucepan.
Water · 1,100 ml
Bring the water to a rolling boil over high heat.
Lower the eggs gently into the boiling water one at a time using a spoon.
Egg · 6 piece
Boil the eggs for 6 minutes and 30 seconds, keeping the water at a steady boil, for a jammy yolk. Use pasteurised eggs for runny yolks, or boil them 3 minutes more until firm.
Fill the large bowl with cold water and a generous amount of ice.
Water · 500 mlIce · 500 g
Lift the eggs out of the saucepan with a slotted spoon and lower them straight into the ice bath.
Leave the eggs in the ice bath for 5 minutes until completely cold.
Pour the soy sauce into the small saucepan.
Soy sauce · 100 ml
Add the mirin to the soy sauce in the saucepan.
Mirin · 100 mlPour the sake into the saucepan with the soy sauce and mirin.
Sake · 50 mlAdd the water to the saucepan.
Water · 50 mlAdd the caster sugar to the saucepan.
Caster sugar · 1 tspStir the contents of the saucepan over a medium heat until the sugar has completely dissolved.
Bring the marinade to a gentle simmer and cook for 1 minute, then remove from the heat.
Set the marinade aside and allow it to cool completely before using.
Gently crack and peel the shell from each egg, rinsing under cold water to remove any fragments.
Place the peeled eggs into the bowl ready to receive the marinade.
Pour the cooled marinade over the eggs in the bowl, ensuring all eggs are submerged.
Cover the bowl tightly with cling film so the marinade surrounds every egg.
Place the covered bowl in the refrigerator and leave the eggs to marinate for at least 12 hours.
Lift the eggs out of the marinade and place them on the chopping board.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1,100 ml | | Pour the water into the saucepan.⏱ 30sResultWater |
| 2 | — | | Bring the water to a rolling boil over high heat.⏱ 8 minResultBoiling water |
| 3 | 6 piece | | Lower the eggs gently into the boiling water one at a time using a spoon.⏱ 1 minResultBoiling water and egg |
| 4 | — | | Boil the eggs for 6 minutes and 30 seconds, keeping the water at a steady boil, for a jammy yolk. Use pasteurised eggs for runny yolks, or boil them 3 minutes more until firm.⏱ 6 min 30sResultSoft-boiled eggsused in step 6 |
| 5 | 500 ml | | Fill the large bowl with cold water and a generous amount of ice.⏱ 1 minResultWater |
| 500 g | |||
| 6 | Soft-boiled eggsstep 4 | | Lift the eggs out of the saucepan with a slotted spoon and lower them straight into the ice bath.⏱ 1 minResultSoft-boiled eggs and water |
| 7 | — | | Leave the eggs in the ice bath for 5 minutes until completely cold.⏱ 5 minResultChilled eggs |
| 8 | 100 ml | | Pour the soy sauce into the small saucepan.⏱ 15sResultSoy sauce |
| 9 | 100 ml | | Add the mirin to the soy sauce in the saucepan.⏱ 15sResultSoy sauce and mirin |
| 10 | 50 ml | | Pour the sake into the saucepan with the soy sauce and mirin.⏱ 15sResultSoy sauce and mirin and sake |
| 11 | 50 ml | | Add the water to the saucepan.⏱ 15sResultSoy sauce and mirin mixture |
| 12 | 1 tsp | | Add the caster sugar to the saucepan.⏱ 15sResultSoy sauce and mirin mixture |
| 13 | — | | Stir the contents of the saucepan over a medium heat until the sugar has completely dissolved.⏱ 2 minResultMarinade mixture |
| 14 | — | | Bring the marinade to a gentle simmer and cook for 1 minute, then remove from the heat.⏱ 1 minResultSimmered marinade |
| 15 | — | | Set the marinade aside and allow it to cool completely before using.⏱ 20 minResultCooled marinadeused in step 18 |
| 16 | — | | Gently crack and peel the shell from each egg, rinsing under cold water to remove any fragments.⏱ 3 minResultPeeled eggs |
| 17 | — | | Place the peeled eggs into the bowl ready to receive the marinade.⏱ 30sResultPeeled eggs |
| 18 | Cooled marinadestep 15 | | Pour the cooled marinade over the eggs in the bowl, ensuring all eggs are submerged.⏱ 1 minResultCooled marinade and peeled eggs |
| 19 | — | | Cover the bowl tightly with cling film so the marinade surrounds every egg.⏱ 1 min |
| 20 | — | | Place the covered bowl in the refrigerator and leave the eggs to marinate for at least 12 hours.⏱ 12 hrResultMarinated eggs |
| 21 | — | | Lift the eggs out of the marinade and place them on the chopping board.⏱ 1 minResultMarinated eggs |
| Total Time | 12 hr 31 min | ||
- Cut each egg cleanly in half lengthways with a sharp knife to reveal the yolk, then arrange the halves on a serving plate.
| Nutrient | Per serving |
|---|---|
| 141kcal | |
| 8g | |
| 5g | |
| 2g | |
| 14g | |
| 6g | |
| 0.1g | |
| 1,116mg |
Ajitsuke Tamago (Ramen Marinated Eggs)
Soft-boiled eggs marinated in a sweet and savory mixture of soy sauce, mirin, and sake, served halved to reveal the jammy yolk.
What you’ll doYou will boil eggs for precisely 6½ minutes, shock them in ice water, then prepare a marinade of soy sauce, mirin, sake, sugar and water. Once the marinade has cooled completely, you will peel the eggs, submerge them in it, cover the bowl tightly, and refrigerate for at least 12 hours before halving and serving.
Ingredients
- Water1,650 ml
- Egg, large, straight from the fridge6 piece
- Soy sauce100 ml
- Mirin100 ml
- Sake50 ml
- Caster sugar1 tsp
- Ice, for the ice bath500 g