Ramen egg (Seasoned Soft Boiled Egg for Ramen ) Recipe
Ramen egg is a seasoned super soft egg that also called Ajitsuke-Tamago, Nitamago, or Hanjyuku Tamago. The yolk is still very soft and taste good with mainly soy sauce. When I cook the Ramen noodle, seasoned soft boiled egg is an essential topping. The other, Ramen eggs are eaten for a side dish, salad, with boiled rice, etc…
Making Ramen egg (Ajituktamago) is simple, First, make the soft-boiled eggs, and then peel the shell of eggs. Marinated with soy based sauce for a day.
Recipe: Ramen Egg (Ajitsuke- Tamago)
Ingredients
* 3-8 cold eggs
For marinade
* 1/2 cup soy sauce
* 1/2 cup water
* 1/2 mirin or 1/2 sake (If you have)
Optional Ingredients: put into some spices that you like
* 1-2 tbsp ginger paste
* 1-2 tbsp garlic paste
* 1-2 pinches pepper
* 1/2 leek
* 1-2 pinches chill
Directions
1, Boil the water in the pan, Put eggs just take out of the refrigerator into the pan, boil them for just 7 minutes. After boiling, put the boiled egg into cold water.
2, Peel the eggs carefully, and place the peeled egg in a bowl or a ziplock bag with the marinade. Leave in the fridge overnight or more.
Note
* if the eggs marinated over, it’ll be too salty. So remove eggs from the marinated sauce, until it pasts about 1-2 days.
Enjoy!
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