ajitsuke tamago

One of my favorite things to get at Japanese ramen shops is the ajitsuke tamago, a perfectly soft boiled marinated egg, with the center still a creamy, runny custard. It's all about the timing with these eggs to achieve the right consistency and can take a few tries to get right.&nbsp;

Ajitsuke Tamago

water

sake

soy sauce

mirin

sugar

eggs

vinegar

Combine water, sake, soy, mirin, and sugar in a medium bowl and whisk until sugar is dissolved. Set aside

Bring 2 quarts of water and vinegar to a boil in a medium saucepan over high heat. Lower to medium heat once it comes to a boil. Pierce a tiny hole in the bottom of each egg carefully with a thumbtack. This prevents the egg from cracking. Place eggs into boiling water along with egg timer. Cook until egg timer reaches a soft boiled stage.

Remove eggs and run under cold water. Gently place cracks into egg. Remove a little bit of shell from one end. Using small sharp spoon, use to get between egg white and egg shell and remove rest of shell with spoon. You should be able to get most of the shell off in one maneuver.

Put eggs into bowl with marinade. Use spoons or other devices to weight down each egg to keep entire eggs submerged under. Refrigerate and marinate at least four hours and up to 12. Discard marinade after 12 hours. Store eggs in a sealed container in the fridge for up to 3 days. Serve with ramen.

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!

Ajitsuke Tamago (oder auch marinerte Eier für Ramen) eignen sich hervorragend als Beilage für klassische Ramen Nudelsuppen, aber auch für ein selbstgemachtes Bento. Die weich gekochten Eier werden mit Sojasauce und Mirin für bis zu zwei Tage im Kühlschrank mariniert.

Ajitsuke Tamago – marinierte Eier für Ramen Nudelsuppen

Eier (Größe L)

EL Sojasauce

EL Mirin

EL Wasser

Découvrez comment préparer les délicieux Ajitsuke Tamago (Ajitama), des œufs marinés japonais à la saveur intense, parfaits pour agrémenter vos bols de ramen, bols de riz et bien plus encore.

Marinade pour Ajitsuke Tamago (oeufs pour ramen)

CS de sauce soja

CS de saké de cuisine

CS d'eau

Dans un sac congélation, combinez la sauce soja, le saké et l&#x27;eau

Bien mélanger

This easy Gluten Free Ramen Recipe with chicken and soft-boiled eggs is SO delicious! Loaded with simple ingredients like fresh veggies, meat, seaweed, and a super tasty broth, this is sure to hit the spot at home. It’s gluten-free with paleo, whole30, low-carb, and vegan options!

Gluten Free Chicken Ramen Recipe

coconut aminos, divided

chicken

butter, ghee, or olive oil

star anise

1- inch fresh ginger (grated (about the size of the top part of your thumb, before the knuckle))

onion (sliced)

garlic

shiitake mushrooms, diced or sliced

baby bok choy

chicken breasts

salt

ramen eggs (halved (optional recipe link below))

rice

seaweed (optional)

onion (optional)

Make the ramen eggs earlier that day, or a day or two before if you’re having them. They are amazing in this ramen recipe. Highly recommended, but completely optional. Otherwise, you can boil eggs in a pot on the stove or in an air fryer for about 7 minutes.

Ramen eggs (optional):

Heat all of the broth ingredients on the stove until it simmers. Allow the ramen broth to cook on low heat for about 20 minutes.

Finally, 10 minutes before you&#x27;re ready to serve the ramen, add the baby bok choy leaves into the broth (turn the heat on if you&#x27;ve turned it off) and allow them to soften up.

Ramen broth:

Sautée the onions, baby bok choy stalks, and mushrooms until they become soft. This will take about 5 minutes, and then add in the garlic for another 2-3 minutes.

Add the chicken and salt to the pan and brown on each side, flipping at around 5 minutes.

Add in the coconut aminos, give it a little stir, place the lid on the pan, and allow everything to simmer for about 20 minutes on low heat, flipping the chicken halfway through.

Cook whichever noodles you decide on if you want noodles at all! Rice noodles (which I used this time) take about 5 minutes, veggie noodles will take longer to soften up. My favorites are sweet potato or zucchini noodles. You can even use raw bean sprouts! They are a super easy option, just wash them and toss them in the bowl!

After the 20 minutes have passed, cut into the thickest part of the chicken you can see on each breast, double-checking it has cooked all the way through. If it&#x27;s still pink, flip, cover, and cook for 5-10 more minutes. When the chicken has finished cooking completely, cut it into slices or bite-sized chunks.

Finally, in a large bowl start with the noodles if you&#x27;re having them, followed by the vegetables, chicken, and seaweed, and then pour over the broth (especially on the seaweed if it&#x27;s dry!). Garnish with Homemade Ramen Eggs!

Chicken, veggies, and noodles

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