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Soft boiled soy marinated ramen eggs

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Two Chefs and a Knife
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Recipe Information

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Video-Specific Recipe

Ramen Eggs

Cultural Context

Ramen eggs, or Ajitsuke Tamago, are a popular topping for ramen in Japan, often enjoyed for their rich flavor and creamy yolk. Traditionally marinated in a mixture of soy sauce, mirin, and dashi, these eggs enhance the umami of the dish. They are also commonly served as a snack or appetizer, showcasing the Japanese art of seasoning and presentation.

JapaneseJPother
30 min
easy
4 servings
Servings4
1 litre soy sauce
1/2 cup mirin
1/4 cup sugar
50 grams ginger
5-6 cloves garlic
a bunch of green onions
eggs

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

mirin

🥗Healthier: rice vinegar

💰Cheaper: white sugar + water

Rice vinegar provides acidity without sweetness.

dashi

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth offers a lighter flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a different flavor.

1

Simmer soy sauce, mirin, sugar, ginger, garlic, and green onions for 10 minutes and strain and cool.

2

Mix 1 part concentrate to 4 parts water.

3

Boil eggs for 6.20 minutes in simmering water and immediately shock into ice water for at least 10 minutes.

4

Peel the eggs and place them in the diluted marinade for 2 days.

Cooking Techniques

boilingmarinating

Spice Level:

🌶️🌶️🌶️

Allergens

eggssoy

Also Known As

Ajitsuke TamagoSeasoned Eggs
Local Name: 味玉

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