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