ajitama

Making ramen from scratch is pretty darn elaborate. Try our easy, homemade shoyu ramen recipe, which calls for making four important components: dashi and tare for the soup base, and nitamago and chashu as showstopping toppings.

Homemade Shoyu Ramen

chicken broth

shiitake mushrooms

g kombu (kelp), about a 10" square piece

g dried bonito flakes (about 2 c. loosely packed)

c. low-sodium soy sauce

mirin

c. sake

water

c. sugar

brown sugar

ginger,

garlic,

green onions,

lb. pork belly, skin on, cut into 2"-wide strips

eggs

c. chashu-tare liquid

c. canola oil

chili

sesame seeds

fresh ramen noodles

c. chicken dashi

shiitake mushrooms, sliced

tbsp.

chashu

nitamago, halved

green onion,

la-yu

Nori (optional)

This recipe is a masterpiece.  It's extremely easy in the sense that no part of it requires any special skill.  It takes some time to make and compile the various components, sure, but I did it all while do other things around the house today.  I highly recommend making this!

Definitely the easiest ramen recipe you will find on the internet for this quality of ramen. The chilli la-yu is absolutely amazing and I will make it again even if I'm not making ramen. I really appreciate that no special cookware is needed. The only change I think I'll make next time I make it (there will definitely be a next time) I will use regular soy sauce instead of reduced sodium but that's a personal preference thing. I love salty ramen, what can I say.

Turned out so good, even my 9 year old loved it!

This is an awesome recipe. My son and I love trying new things. We followed  the recipe exactly and the results were delicious.

This was easy to follow and absolutely delicious! I failed the eggs (they were undercooked when I made them) so I just did hard boiled eggs. I just used a dashi packet because I had it in my pantry. Loved how it turned out!

Favorite recipe and I loved watching you tutorial. Thank you so much! My kids and I have so much fun making this recipe

I just made this and it’s incredible for the amount of time that I put into it. I used chicken instead of pork and it’s probably the best chicken I’ve ever had! The nitamago is always my favorite part!

This recipe is absolutely amazing, my other half and I have been using this recipe for months. Would recommend 11/10

I only tried the GARLIC LA-YU (CHILI OIL) recipe so far with  my own rice noodle/stir fry dish and just as she said, it is awesome !  Thank You!

Wow that was fun for my first time making Ramen!!! Thank you for the delicious recipe!

This recipe is amazing! It definitely takes awhile to follow all the steps and you need a lot of ingredients that you likely won’t normally have at home, but it’s all soooo worth it!

Ramen ain't easy and neither is this recipe.  That said, if you follow it closely, you'll enjoy the results.  For the OP, I'd suggest either losing or parenthetically explaining the Japanese terms throughout the recipe.  I'm not Japanese and most of the people cooking this aren't.  When you refer to 'kombu', you might want to mention that it is seaweed.  I had to review the recipe several times to figure out what was the egg, marinade, seaweed, etc.  That said, after a great deal of work, great end product.

Wonderful recipe and we had fun making it but please be more realistic about the time needed to prepare all of the components.  The author’s video shows a two day process yet the time on the recipe is 3.5 hours.  You should be very clear up front about the sequencing of steps and the suggestion that the cook start one day ahead.

Sooo not gonna lie this was a ton of work for some soup,but it was absolutely worth it! I did substitute the pork belly with a skirt steak but, besides an initial sear, followed the recipe the same. It was sooooo tasty! And the eggs were heaven!

Loved it!!! Just as good as my local Asian fusion restaurant... in fact possibly better. I shredded the chashu to remove alott( but not all) of the fat.. egg cooking instructions are spot on! Nice work June 😀👍🏻

https://streaming.hearstdigitalstudios.com/248a773d-9a86-4439-bd49-08c81157e47b/video_rover_16x9_1080p_hd_1585852773_17641.mp4

Making ramen from scratch is pretty darn elaborate. It can be a multi-day affair, and if you simply don’t have time for it, it can seem very intimidating. Fear not: We will take you through step by step and your patience will be rewarded.

This Homemade Ramen Is Definitely Worth Your Time

Ramen egg is Japanese soft boiled egg marinated in a soy sauce based marinade. It is super easy to make and they are the best Ramen companion.

Ramen Egg

soy sauce

tbs sugar

tbs miso

tsp honey

tsp Tobanjyan (Chinese broad bean chilli paste *5)

garlic

Bring water to boil in a large saucepan.

Add the eggs one by one gently into the boiling water with a ladle.

Set a timer for 7-8 minutes. *1

After boiling for 7-8 minutes, remove the eggs from the boiling water into a bowl of icy cold water. *2

Peel off the shells and set aside.

Soft Boiled Eggs

Combine all sauce ingredients except miso in a small saucepan over medium heat.

Turn the heat off just before the sauce boils. Do not completely bring the sauce to boil.

Add miso paste and dissolve it. *3

Cool the sauce down and marinate the eggs in a ziplock bag and refrigerate for about 5 hours at least. *4

Marinade

Ramen eggs are soy sauce marinated eggs that are soft boiled for a runny, jammy yolk. They&#039;re also called shoyu eggs, soy sauce eggs, or soy marinated eggs. In Japan they&#039;re called ajitama or ajitsuke tamago and is often served atop a bowl of ramen.

Ramen Eggs - Soy Sauce Marinated Eggs

Tablespoon vinegar (for easy peeling)

water or stock

mirin (see Note 1 for substitutions)

soy sauce ((optional

Soft Boil Eggs

Soft boiled eggs: Bring a large pot of water to a boil. Add vinegar for easy peeling, then gently lower each egg into the pot. Set a timer for 6 minutes for room temperature eggs or 7 minutes for cold eggs from the refrigerator. See Note 2.Stir the eggs in one direction for the first 30 seconds for an even cross section.

Peel Eggs

Peel eggs: After the timer is up, place the eggs in an ice bath to stop cooking. Once cooled, crack the shell all over and carefully peel by inserting a spoon between the egg and shell.

Marinate Eggs

Marinate eggs: Place a ziplock plastic bag in a small bowl or cup for stabilization. Then add the water or stock, soy sauce, mirin, and optional dark soy sauce to the plastic bag. Gently place the eggs inside the bag and squeeze air out of the bag to ensure the eggs are covered in the marinade. Twist and clip the bag closed. This allows for a smaller amount of marinade to cover the eggs without extra waste.Marinate in soy mirin mixture for up to 3 days in the fridge.

Serve with Ramen

Serve: Cut in half and place on top of ramen noodles or rice bowls. Enjoy!

Ramen Egg is a soft-boiled egg marinated in soy-based sauce that is full of umami. The outer layer of the egg white absorbs the flavour of the marinade and stains the egg a light-brown colour. Ramen Eggs are served not only as a ramen topping but also a side and as nibbles for drinks.Don&#39;t forget to see the section &#39;MEAL IDEAS&#39; below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Ramen Egg (Ajitsuke Tamago)

tbsp sugar

tbsp cooking sake

bonito flakes ((note 1))

Put all the Marinade ingredients into a small saucepan and bring it to a boil. Cook for a minute or so, ensuring that the sugar dissolves completely.

Put the sauce into a small bowl through a sieve to remove the bonito flakes. Press down the bonito flakes in the sieve with the back of a spoon and squeeze out the liquid (note 2). Let it cool.

Fill a saucepan with water deep enough to boil eggs and bring it to a boil.

(Optional but recommended) Using a needle and a small hammer or the side of the kitchen scissors, make a tiny hole on the round end of the egg (see the photos in post).

Using a ladle, gently place the eggs one-by-one in the boiling water. You may want to gently roll the eggs for the first ½-1 minutes to position the egg yolk in the middle.

Reduce the heat to medium and boil for 6½ minutes (note 3).

Drain the boiling water and transfer the eggs to a bowl of iced water to quickly cool them down (note 4).

Gently crack the eggshell all around the egg, then peel the shells. Make sure that you remove the thin membrane pieces on the egg.

Boiling Eggs

Pat-dry the boiled eggs and place them in a zip lock bag.

Add the marinade to the bag with eggs. Remove air from the bag as much as possible, then seal (note 5).

Store in the fridge for 8-10 hours. Rotate the eggs after 4 hours to evenly marinate the eggs.

Marinating Eggs

Cut each egg in half using a thread by wrapping the thread around the egg or sliding the thread through the egg (note 6).

Serve two halves as a topping for a ramen, an izakaya-style side dish, or on a cooked rice.

Serving

Prepare the perfect ajitama ramen egg, with or without a sous vide. These Japanese soft-boiled eggs are full of umami with a touch of sweetness.  Ajitama are great for much more than just ramen; use them as a snack, on a salad, with rice, or on toast.

Ajitama Ramen Egg Recipe (sous vide and non sous vide options)

tbsp white vinegar (optional

sake

garlic (minced)

Sous Vide Method:Preheat water plus 1 tablespoon of vinegar to 194°F (90°C). Prick a hole on the fat end of the egg with a needle or tack and gently drop in the four eggs (shell-on), cooking for 8 minutes and 30 seconds precisely. Immediately chill eggs in an ice bath for ~15 minutes. Gently crack eggshell all around the egg and peel off shells. Be sure to peel off thin membrane on the surface of the egg white.

Steamed Method:Fill pot with 1.5 inches of water and insert steamer and cover. Boil water to a hard boil.Prick a hole on the fat end of the egg with a needle or tack and add four eggs to steam for precisely 7 minutes. Immediately chill eggs in an ice bath for ~15 minutes. Gently crack eggshell all around the egg and peel off shells. Be sure to peel off thin membrane on the surface of the egg white.

Boiled Method:Fill pot with 4 cups of water plus 1 tablespoon of vinegar. Bring water to a rolling boil. Prick a hole on the fat end of the egg with a needle or tack and carefully add 4 eggs with a slotted spoon. Lower heat slightly to bring water to a simmer. Immediately chill eggs in an ice bath for ~15 minutes. Gently crack eggshell all around the egg and peel off shells. Be sure to peel off thin membrane on the surface of the egg white.

Three Options for Cooking Eggs

Combine mirin and sake in a small saucepan.

Heat saucepan on medium high heat to a boil. Lower the heat to a simmer and add sugar. Stir to dissolve sugar. Simmer for roughly one minute in total.

Remove from heat, add minced garlic, and cool completely. Use the fridge to cool if needed.

Add soy sauce

To Make the Marinade

Place the eggs in a Ziploc bag or airtight container and add the marinade. A Ziploc bag will create the most coverage for the eggs. If you prefer to use a container, you may need to increase the amount of marinade or dilute the marinade with water and marinate it for longer. We want the eggs fully covered in marinade.

If using a Ziploc bag, squeeze excess air out of the bag and seal. Use a clip or rubber band to pinch the bag just above the eggs to help fully submerge the eggs. Refrigerate in marinate for 12 hours. Eggs may be kept refrigerated 3-4 days.

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