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Ramen Egg (Ajitsuke Tamago)

Ramen Egg (Ajitsuke Tamago)

Japanese marinated soft boiled egg

Cuisine:

There is no exact substitute for mirin, but a combination of acidic and sweet flavors will do the work.

Ingredients

Directions

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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.

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Step 1
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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.

Step 2
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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.

Step 3
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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.

Step 4
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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.

Step 5
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Remove the eggs from ice water and gently peel the soft boiled eggs to keep perfect round shape.

Step 6
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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.

Step 7
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Take out the eggs from refrigerator and cut in halves and serve them as ramen topping.

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  • 29 Views
  • 13 hours
  • Serves 4
  • Easy
  • 100 C (212 F)

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Ingredients

Adjust Servings:
4 Eggs
4 tablespoons Soy sauce
1/4 cup Sake
4 tablespoons Mirin
1 cup Water
1 tablespoon Sugar
Water for boiling
Cold water

Nutritional information

171.2
Calories
6.2 g
Total carbohydrate
9.1 g
Total Fat
15.3 g
Protein

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previous
Pork Liver Stir Fry
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Malaysian Fish Head Curry

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