Ramen Eggs (Ajitama)

Serves 1
instagram.com

Directions

  1. 1Prepare the marinade by mixing one part San-J Tamari, one part mirin, and three parts water.
  2. 2Poke a tiny hole on the flatter end of each egg.
  3. 3Drop the eggs into boiling water using a mesh strainer so they all go in at once.
  4. 4Boil the eggs for 6 and a half minutes for a perfect jammy yolk.
  5. 5Once eggs are cooked, add them to an ice/cold water bath.
  6. 6Peel the eggs.
  7. 7Add the peeled eggs to the marinade and refrigerate for at least two days for optimal flavor.

Ingredients

  • 1 part San-J Tamari
  • 1 part Mirin
  • 3 parts Water
  • Eggs

Equipment

mesh strainerpot

Tips

  • Poking a tiny hole on the flatter end of each egg (where the air pocket is) lets pressure out during boiling and makes peeling easier.
  • Two days is the sweet spot for marinating eggs to allow the flavor to seep through to the center, seasoning the whites and keeping the yolk jammy.
  • Eggs can be used in rice bowls like Japanese beef bowls (Gyudon).