Ajitsuke Tamago
Japanese marinated ramen eggs
japaneseHard-boiled eggs marinated in soy sauce, used to garnish ramen.
Main ingredients
Recipe
Estimated total cost for 4 personnes: 4,21 € — average indicative prices
No reviews yet — be the first to share your thoughts!Ingredients
- 4 egg(s)
- 3 tbsp soy sauce
- 3 tbsp cooking sake
- 2 tbsp mirin
- 1 tbsp sugar
Instructions
Preparing the marinade:
- 1In a saucepan, mix the soy sauce, sake, mirin, and sugar.
- 2Heat over medium heat, stirring regularly until the ingredients are well combined.
- 3Let the marinade cool for a few minutes.
Cooking and preparing the eggs:
- 4Meanwhile, cook the eggs in boiling water for 7 minutes.
- 5Remove the eggs from the boiling water and immediately place them in a bowl of ice water to cool.
- 6Once cooled, peel the eggs and place them in a freezer bag.
- 7Pour the marinade into the bag and make sure the eggs are completely submerged.
- 8Seal the bag and refrigerate for at least 1 hour.
- 9Remove the eggs from the bag and cut them in half lengthwise.
- 10Serve with ramen.
About this dish
Ajitsuke tamago, or marinated eggs, are a staple of Japanese cuisine, especially in ramen dishes. These eggs are soft-boiled, with a still-runny yolk and a firm white, then marinated in a mixture of soy sauce, mirin (a type of sweet sake), sugar, and sometimes dashi, a Japanese base broth. The marinade infuses the eggs with a rich, umami flavor while giving them an attractive golden-brown color. Typically, the eggs are left to marinate for several hours, or even overnight, allowing the flavors to fully develop. They are often served cut in half, revealing the contrast between the firm white and the creamy, vibrant yolk. Ajitsuke tamago is enjoyed not only in ramen, but also as a snack or a side to other dishes.
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