Ramen Egg (Ajitsuke Tamago)
Japanese marinated soft boiled egg
There is no exact substitute for mirin, but a combination of acidic and sweet flavors will do the work.
4 tablespoons Soy sauce
1/4 cup Sake
4 tablespoons Mirin
1 cup Water
1 tablespoon Sugar
Water for boiling
Ramen eggs (Ajitsuke Tamago) are unique, they are soft boiled but the egg yolk still runny and not fully cooked. Not only can be enjoyed as ramen topping, it’s a delicious side dish or snack.
Bring water to boil in a pot over high heat, make sure the water able to cover all 4 eggs.
When it's boiling, carefully submerge the eggs with ladle to prevent from cracking.
Reduce the heat to simmer and let it cook for 6 minutes. Using chopsticks, occasionally rotate the eggs gently to result the yolk in the middle of eggs.
Remove eggs from the water and immediately soak in the ice water and let them cool for 3 minutes.
This to let the eggs stop cooking and cool them before peel.
While cooling the eggs, prepare the marinate sauce.
In a saucepan, mix soy sauce, mirin, sake, water and sugar. Bring them to boil over high heat for 3 minutes or until the sugar has completely dissolved. Put aside to let it cool completely.
Remove the eggs from ice water and gently peel the soft boiled eggs to keep perfect round shape.
In a bowl, pour the marinate sauce over the eggs and make sure the sauce wholly cover all the eggs.
Cover the bowl with plastic wrap and keep in refrigerator for at least 3 days or longer.
Take out the eggs from refrigerator and cut in halves and serve them as ramen topping.