Ajitama (Japanese marinated eggs)
Recipe by: Leslie Brenner
Ever wonder how they make ajitama — those marinated eggs you find garnishing ramen? Here’s how, and it’s surprisingly easy.
The technique is simply a six-minute brisk boil followed by a peel, then a bath in mirin, soy sauce and water. Four hours later, they’re done — though you can also let them steep overnight.
Ajitama is short for ajitsuke tamago, which translates as “flavored egg” — ajitsuke is “flavored” in Japanese, and tamago is “egg.” Use them, yes, to garnish ramen — or to add to green salads, set atop potato salad or just eat on their own.
You can use the same amount of marinade for two to four ajitama. Use the best mirin and soy sauce in your pantry.
Makes 2-4 ajitama.
Ingredients
2 large or extra-large eggs
1 cup (250 ml) filtered water
1/4 cup (60 ml) plus 1 tablespoon soy sauce
1/4 cup (60 ml) mirin
Instructions
Fill a medium saucepan with water and bring to a boil. Place the eggs on a slot…