Ramen Eggs (Ajitsuke Tamago)
Description
These soft-boiled, jammy eggs are marinated in a mixture of soy, mirin, and sake. Cut them in half and add them to your ramen soup for extra flavor.
Ingredients
•
4 large eggs
•
3 tablespoons soy sauce
•
2 tablespoons mirin (Japanese rice wine)
•
1 tablespoon cooking sake
•
1 pinch ground black pepper
Directions
1
Bring eggs to room temperature by soaking them in warm water for about 10 minutes.
2
Meanwhile, bring a large pot of water to a low boil.
3
Carefully pierce the bottom of each egg with thumb tack. Gently lower eggs into the boiling water.
4
Gently lower eggs into water and boil for 6 minutes 20 seconds. Remove eggs and place in a bowl of ice water until completely cool, about 2 minutes.
5
While the eggs are cooling, stir together soy sauce, mirin, sake, and pepper for marinade in a bowl.
6
Carefully peel cooled eggs; try to start from the middle of the shell and work you way up and down.
7
Place whole peeled eggs in marinade. Refrigerate for at least 2 to 4 hours, or up to 2 days for stronger flavor, turning eggs every 30 minutes or as often as you prefer.
8
Slice eggs in half when ready to use.