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Ramen Eggs (Ajitama)

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Delicious and rich ramen eggs perfect for enhancing your ramen bowls or enjoying as a snack.

Ingredients

Scale
  • 6 large eggs
  • Vinegar (optional for boiling eggs)
  • ½ cup soy sauce (light sodium)
  • ¼ cup water
  • ¼ cup mirin
  • 2 tablespoons granulated sugar

Instructions

  1. Prepare Your Water: Start by bringing a pot of water to a boil. Make sure there’s enough water to fully submerge your eggs.
  2. Boil the Eggs: Once the water is boiling, gently place the eggs into the pot. Let the eggs boil for exactly 6 minutes.
  3. Add Vinegar (optional): You can add a bit of vinegar to the water to help in peeling the eggs later.
  4. Shock the Eggs: After boiling, immediately place the eggs in an ice water bath to stop cooking for at least 15 minutes.
  5. Combine Ingredients: While the eggs are cooling, prepare the marinade by combining soy sauce, water, mirin, and sugar in a bowl until dissolved.
  6. Transfer to Container: Move the marinade to a marinating container or ziplock bag for easier handling.
  7. Peel the Eggs: After cooling, gently crack and peel the eggs, rinsing them if needed.
  8. Soak the Eggs: Place the peeled eggs into the marinade and ensure they are covered completely.
  9. Allow the eggs to marinate for at least 8 hours or overnight for the best flavor.
  10. Enjoy! Serve the ramen eggs in your ramen bowls or as a delicious snack.

Notes

Be mindful of boiling time to achieve soft yolks. An ice water bath is key for easier peeling.

Nutrition

Keywords: ramen eggs, ajitama, Japanese snacks, soft-boiled eggs, marinade

Find it online: https://dishfoody.com/ramen-eggs-ajitama/