RAMEN SCHOOL #3 | How to Make Ramen Eggs | 味付け卵 Ajitsuke Tamago | Ajitama

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while maintaining flavor.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

Rice vinegar + sugar mimics sweetness and acidity of mirin.

dashi

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth provides umami flavor without fish.

Make a small hole in the base of each egg using a poultry skewer.

Boil water in a pot until it reaches close to 100 degrees Celsius.

Lower the eggs into the boiling water and stir for the first minute to allow air to escape.

Set a timer for 6 minutes for soft-boiled eggs.

After 6 minutes, transfer the eggs to a bowl of ice water to cool completely.

While the eggs cool, prepare the flavoring liquid: in a pot, combine sake and mirin and bring to a simmer to burn off the alcohol.

Add soy sauce and 2 cups of cold water to the pot with the sake and mirin mixture to create the curing liquid.

Peel the eggs carefully, starting at the hole to avoid damaging the soft interior.

Submerge the peeled eggs in the curing liquid and refrigerate for at least 2 hours, preferably overnight.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens