Perfect Ramen Eggs (Ajitama Recipe) That Will Upgrade Your Bowls

By Sudachi · 45 min

Ingredients

Instructions

1. In a pan, combine 125 ml water, ¼ tsp dashi granules, 2 tbsp soy sauce, 2 tbsp mirin, 1 tbsp sake, ½ tsp honey, ⅛ tsp rice vinegar, ⅛ tsp toasted sesame oil, 1 slice ginger and 2 inches of Japanese leek. Heat on medium until it gently bubbles for about 1 minute, then let it cool.
2. Fill a deep pot with enough water to cover the eggs by 1 inch. Heat to 90 °C (just below boiling) and add 1 tsp salt.
3. Lower the 6 eggs into the water. Cook 6 minutes for runny yolks, 7 minutes for jammy yolks, or 7.5-8 minutes for fudgy yolks.
4. Gently spin each egg to centre the yolk.
5. Meanwhile, prepare a bowl of ice water. When the timer goes off, transfer the eggs straight into the ice bath for 10 minutes.
6. Crack the shells, return the eggs to the water and peel them, or peel under cold running water. Pat each egg dry.
7. Once the marinade is cool enough to touch, put the eggs in a sealable freezer bag, pour in the marinade, press out as much air as possible and seal. Place in a container and refrigerate for at least 45 minutes, ideally overnight.
8. Cut and serve.

Summarized from Sudachi's video. Watch it for the details.

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