Ajitsuke tamago

Ramen is one of those ultimately satisfying meals, no matter whether your background hails from the Land of the Rising Sun or not. Like any good outfit, it’s all about the accessories, and ramen is no different.

Ajitsuke tamago, or marinated soft-boiled eggs, are often one of the best parts – salty and rich, they add body and texture to the dish. And the good news is that they’re not just great with ramen. Perfect for everything from adding to steamed rice and masterstock-braised meats, to Asian salads, noodle soups or even to fancy up some stir fried noodles, simply crack the yolk and mix it into the dish and instantly add an unctuous, umami dimension to dinner (or lunch, or breakfast, for that matter). Eggjoy!


Ajutsuke tamago


6 organic, free-range eggs at room temperature
½ cup white sugar
½ cup mirin
½ soy
1 cup cooking sake


1. Combine everything except for the eggs into a mixing bowl and whisk until the sugar has dissolved, then set aside.

2. Place the eggs into a saucepan and cover with water. Bring to the boil on a medium heat and allow to simmer for 2-3 minutes (you can use your favourite method of soft boiling eggs if you prefer).

3. Immediately plunge the eggs into cold water and carefully peel them, as they will still be soft in the centre.

4. Place the eggs into a container and pour the marinade over the top. Try to keep the eggs submerged, or turn the container upside down occasionally. Refrigerate for a day, to allow the eggs to absorb the flavour.

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