Ajitama: Ajitsuke Tamago Recipe
Ajitama(short for ajitsuke tamago), are a Japanese delicacy commonly found in ramen dishes. They are soft boiled eggs marinated overnight in a savory soy sauce mixture. Ramen Eggs are versatile and can be enjoyed on their own, added to ramen, or used to enhance various other dishes! Today, I'm excited to share my grandmother’s recipe for Ajitama, a family secret passed down through generations.
Equipment
- 1 large sauce pan
- 1 small sauce pan
- 1 container, bowl, or plastic bag
Ingredients
- 6 eggs
- 1/4 cup distilled white vinegar optional
- 1/2 cup shoyu
- 1/2 cup kotteri mirin
- 3/4 cup water
- 2 tablespoons sugar
Instructions
Step 1: Boil
- Boil Water: Bring a pot of water and white vinegar to a boil.
- Prepare the Eggs: Gently add the eggs to the boiling water using a slotted spoon to avoid cracking.
- Cook the Eggs: Boil the eggs for exactly 6 minutes for a slightly runny yolk or 7 minutes for a more set yolk.
- Cool the Eggs: Immediately transfer the eggs to a bowl of ice water to stop the cooking process. Let them sit for at least 5 minutes.
Step 2: Preparing the Marinade
- Combine the Ingredients: In a medium-sized sauce pan, mix together the soy sauce, water, mirin, and sugar.
- Heat mixture: Over medium heat, stir until the sugar is fully dissolved. Do not bring the mixture to a boil. This marinade will infuse the eggs with a deep umami flavor.
- Cool Down: Set aside and let the marinade cool while peeling the eggs.
Step 3: Peel the Eggs
- Gently Crack the Shells: Lightly tap the eggs on a hard surface to crack the shells.
- Peel Under Water: Peel the eggs under running water to help remove the shells without damaging the eggs.
Step 4: Marinate
- Submerge the Eggs: Place the peeled eggs in a ziplock bag or a shallow container.
- Add the Marinade: Pour the marinade over the eggs, ensuring they are fully submerged.
- Marinate: Seal the bag or cover the container and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to develop.
Notes
- Use Fresh Eggs: Fresh eggs are easier to peel after boiling and have a better texture. When possible, opt for organic or farm-fresh eggs.
- Add Vinegar to Boiling Water: Adding white vinegar to the boiling water can help break down some of the calcium carbonate in the shell making it way easier to peel later.
- Control the Boiling Time: Timing is crucial for the perfect soft-boiled egg. For a slightly runny yolk, boil the eggs for exactly 6 minutes. For a more set yolk, boil for 7 minutes. Use a timer to ensure precision.
- Ice Bath: Immediately transferring the eggs to an ice bath after boiling stops the cooking process and helps make peeling easier. Let them sit in the ice bath for at least 5 minutes.
- Peeling the Eggs: Gently tap the eggs on a hard surface to crack the shell, then peel them under running water. This helps remove the shell smoothly without damaging the egg white.
- Marinate Overnight: For the best flavor, let the eggs marinate in the soy sauce mixture overnight. This allows the eggs to absorb the savory and slightly sweet flavors fully.
- Ensure Full Submersion: Make sure the eggs are fully submerged in the marinade. You can use a ziplock bag and squeeze out the air to ensure the marinade covers the eggs completely.
- Experiment with Marinade Flavors: While the classic marinade includes soy sauce, mirin, and sugar, you can experiment by adding different spices like chili flakes, star anise, or a splash of rice vinegar to customize the flavor.
- Proper Storage: Store the marinated eggs in the refrigerator in an airtight container. They can be kept for up to 5-7 days. If they aren't already eaten by then ;)