How To Make Ajitama
Perfectly cooked for a runny finish, enjoy umami-packed Japanese-style seasoned eggs in this ajitama recipe for the perfect ramen topping.
Prep:
5 mins
Refrigerate:
1 days
Cook:
10 mins
Total:
1 days 15 mins
Ingredients
- 1 tbsp baking soda
- 6 eggs, large
- 2 cups water, plus more for boiling
- 1 cup seasoning liquid, from Chicken Chashu, or teriyaki sauce
- ¼ cup mirin
- bonito flake, 1 handful, optional
Instructions
- Bring a pot of water to boil in a medium saucepan, then add the baking soda.
- Slowly add the eggs into the boiling water using a large spoon or soup skimmer. Allow to cook for 7 minutes.
- Transfer the eggs into an ice bath and allow them to chill for 3 minutes.
- Combine the 2 cups of water, Chashu seasoning liquid and mirin in a bowl or container with a tight-fitting cover.
- Place the eggs in the seasoning liquid. Cover the top of the eggs with a paper towel to help the liquid reach the eggs evenly all around.
-
Sprinkle the bonito flakes on top of the paper towel.
- Cover and refrigerate overnight.
- Remove the eggs from the seasoning liquid after 24 hours, or they will become too salty.
-
Use as desired and enjoy.
Nutrition
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