AJITAMA SOFT-BOILED RAMEN EGGS

Cooking Shaikh Qayyum 0 Comments

 

AJITAMA (SOFT-BOILED RAMEN EGGS) RECIPE


Ajitama, or spicy slow-cooked ramen eggs, add flavor and texture to your bowl of ramen.  These marinated eggs with a perfectly runny yolk are a popular addition to ramen dishes and bring a delightful twist to your homemade noodle soups. Follow this simple recipe to make Ajitama and elevate your ramen experience at home.

Ingredients:

  1. 4 large eggs
  2. Soy sauce cup 1/4
  3. 2 tablespoons mirin
  4. 1 tablespoon sake (optional).
  5. 1 tablespoon sugar
  6. 1/2 cup water (for marinade).

instructions:

1. Gently cook the eggs:

Bring a pot of water to a gentle boil. Carefully lower the eggs into the boiling water with a spoon. Gently cook the eggs for exactly 6 minutes.

2. Transfer to an ice bath:

When the eggs are done, quickly transfer them to an ice bath to cool to stop the cooking process. Stay in an ice bath for at least 5 minutes.

3. Remove gently cooked potatoes:

Gently tap each potato on the hard surface to crack the shells, then carefully remove them. The eggs should be soft and custard-like.

4. Peel the Soft-Boiled Eggs:

In a small saucepan, combine soy sauce, mirin, sake (if using), sugar, and water. Bring to a boil over medium heat, stirring to dissolve the sugar. Once hot, remove from heat and let cool to room temperature.

5. Marinate the Peeled Eggs:

Place the peeled soft-boiled eggs in a container or Ziploc bag. Pour the cooled marinade over the eggs, making sure they are completely submerged. Cover the container or bag and refrigerate the eggs for at least 4 hours or overnight, for maximum flavor.

6. Slice and Save:

Once incorporated, remove the eggs from the freezer. Cut them in half to reveal the golden juicy batter. Ajitama is now ready to serve on your favorite ramen.

Differences and tips:

Choosing soy sauce: Try different soy sauces like light soy sauce or tamari for different depths of flavor.

Add sesame oil: Add a few drops of sesame oil to the marinade to add extra nuttiness and enhance the aroma.

Use brown sugar: For a slightly different flavor in the marinade, use brown sugar instead of white sugar.

Add spices: If you like a little heat, add a few drops of red pepper or a splash of chili oil to the marinade.

Ajitama, or slow-cooked ramen eggs, are a simple yet revolutionary addition to your homemade bowls of ramen. The combination of the creamy batter and rich marinade adds flavors that enhance the overall ramen experience. Add these scrambled eggs to your ramen creations for an authentic touch that is sure to satisfy.

Frequently Asked Questions (FAQs).

Can I keep Ajitama in the fridge for longer?


Ajitama can be stored in the refrigerator for up to 3-4 days. However, they should be eaten within a day or two for the best texture and taste.

Can I reuse the marinade for another batch of eggs?


Yes, you can reuse the marinade to make another batch of eggs. Just bring it back to a boil and let cool before pouring over the fresh eggs.

Can I make Ajitama without mirin or sake?


While mirin and sake deepen the marinade, you can make Ajitama with just soy sauce and sugar to keep it simple.

What if I want hard-boiled eggs?


Adjust cooking time for the desired amount. For a thicker Ajitama, aim to cook it for about 9-10 minutes.

Can I freeze Ajitama?


Freezing salt can change the texture of the eggs, so this is not recommended. Ajitama is best consumed fresh or temporarily refrigerated.

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