Ajitama Eggs
My second favorite ramen topping, after chashu pork belly. Also, very tasty by themselves. I’ve made them with both hard and soft boiled eggs. A 7 minute soft boiled is just about perfect.
Ingredients
- 6 hard/soft boiled eggs, peeled
- 300mL Soy Sauce
- 300mL Mirin
- 300mL sake (or sub for 200mL water + 100mL rice vinegar)
- 1 tbsp sugar
- 1 tsp hondashi or fish sauce
- optional: garlic, ginger, white parts of green onions
Directions
- Combine all ingredients, except for eggs, into a small saucepan. Bring to a boil. Immediately take off heat.
- Transfer to container that the eggs will marinate in, and let cool to room temperature.
- Put eggs in bowl, place paper towel in vessel in contact with the eggs, so the tops marinate evenly.
- Marinate in the refrigerator for 8-48 hours.
Notes
- Tip: marinade can be re-used for multiple batches of eggs. Every week or two, re-boil it, and top it off with more shoyu/mirin/hondashi.
- If you’re short on time, or feeling lazy, replace the sugar with simple syrup, and skip the boil.
- Base recipes: