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213 - Japanese Marinated Soft Boiled Egg For Ramen (Ajitsuke Tamago)

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3 Comments

Ingredients :

1 cup water
1 cup sake
1/2 cup soy sauce
1/2 mirin
1/2 cup sugar
6 eggs

Procedure:

  1. Combine water, sake, soy, mirin and sugar in a medium bowl and whisk unti\l sugar is dissolved. Then set it aside.
  2. Bring two quarts of water to a boil in a medium saucepan over high heat. Pierce fat end of each egg with a thumbtack / or anything sharpe to make a tiny hole(to precent them from cracking and eliminate the air bubbles ). Carefully lower eggs into water with a wire mesh spider or slotted spoon. Reduce heat to maintain a bare simmer. Cook for exactly 6 minutes. Drain hot water and carefully peel eggs under cold running water .
  3. Transfer eggs to a bowl that just barely fits them all. Pour marinade on top until eggs are covered or just floating. Place a heavy clay plate or anything that can press down the egg until completely saturated in liquid . Keep the eggs submerged and marinating evenly. Refrigerate and marinate at least four hours and up to 12. Discard the liquid and store eggs in a sealed container in the fridge for up to 3 days.
  4. Reheat in Ramen soup/ Instant noodle to serve! xD




adapted from msn.com


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3 comments:

  1. Very creative, it is the first time I see a picture of such an egg cut in two.

    Greetings,
    Filip

    ReplyDelete
  2. ah...another idea to cook eggs since its quite a staple in my diet:D thanx Sweetie!

    ReplyDelete

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