Ramen Egg (Ajitsuke Tamago) / 味付け卵
Love those marinated ramen eggs from your favorite ramen shop? Now you can make them at home (and shhh! they're REALLY EASY!).
Servings: 2
Ingredients
- 2 large eggs
- water for boiling and ice water
- ice for ice water
- 2 tbsp soy sauce
- 2 tbsp mirin
- 3-5 tbsp water see recipe for notes
Instructions
- In a pot, put enough water to be able to cover the eggs, and bring to a boil. Once boiling, add the two eggs directly into the pot. Continue to boil the eggs for 6 1/2 minutes.
- While the eggs are boiling, in a medium sized bowl, combine some ice and water.
- Once the 6 1/2 minutes are up, immediately transfer the eggs from the boiling water into the bowl of ice water to stop the cooking process and to cool the eggs.
- In a container or ziploc bag, combine the marinade: soy sauce, mirin, and water. (If you are marinating the eggs for 3 hours, use 3 tbsp of water but if you are marinating it overnight or prefer your egg flavor to be less strong, use 5 tbsp of water).
- Seal the container/bag and refrigerate/marinate the eggs for 3 hours to overnight. Rotate the eggs periodically to make sure all sides are marinated.
- Once marinated, remove from the fridge and cut in half. Serve on ramen or enjoy as a snack!
Notes
Created by Sylvia Wakana (http://sylviawakana.com)