Ramen Egg Recipe (Ajitsuke tamago/Nitamago)

By Sudachi · 20 min

Ingredients

Instructions

1. In a pan, combine 125 ml water, ¼ tsp dashi granules, 2 tbsp koikuchi soy sauce, 2 tbsp mirin, 1 tbsp sake, ½ tsp honey, ⅛ tsp unseasoned rice vinegar, ⅛ tsp toasted sesame oil, 1 slice thick ginger and 2 inches of the green part of Japanese leek (naganegi). Heat on medium so it gently bubbles for about 1 minute, then let it cool.
2. In a deep pot, add enough water to cover the eggs by 1 inch. Heat to 90 °C (just before boiling) and add 1 tsp salt.
3. Carefully lower in 6 eggs. 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-cold water. When the timer goes off, transfer the eggs straight into it and leave for 10 minutes.
6. Crack the shells, then return the eggs to the water and peel them. Alternatively, peel under cold running water. Pat each egg dry with kitchen paper.
7. When the marinade is cool enough to touch, put the eggs in a sealable freezer bag and pour in the marinade. Press out as much air as possible, seal, and place the bag in a container to catch leaks. Refrigerate for at least 45 minutes for a light flavour, or preferably overnight.
8. Cut, serve and enjoy.

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

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