Ajitsuke tamago - Ramen Egg

There are a lot of ways to make ramen eggs, but this is an easy way to add a little protein to your dishes. Ajitsuke tamago pairs especially well with the staple food in every college student’s pantry--instant ramen!

Cook and prep time: 15 min

Ready in: 1 day

Serves: 4-5 people

Difficulty: Beginner

Ingredients

• 4-5 eggs

• ½ cup soy sauce

  • **Optional: incorporate a dash of mushroom dark soy sauce with your standard Kikkoman soy sauce for a more robust flavor

• ½ cup aji mirin

• 1 cup water

Cooking steps

1. Boil 4 to 5 eggs for 7 minutes.

2. Combine the soy sauce, mirin, and water into a container or ziplock bag.

3. Immediately transfer cooked eggs to cold water to stop them from cooking further.

4. Peel eggs and place them carefully into the container.

5. Put the lid on the container and store in a refrigerator for a minimum of 8 hours and a max of 24 hours. Longer marinating times impart more flavor on the eggs. After your desired marinating time, remove the eggs from the marinade and put them in a separate airtight container for up to 4 days.

6. **optional: When ready to eat, place eggs in warm water to heat up the egg without cooking it.

7. Slice the eggs lengthwise, add to your dish

Tips:

Fold a paper towel and push it into the sauce mixture to ensure that the eggs are evenly submerged.