Ramen Egg (Ajitama). Ajitama (short for Ajitsuke Tamago) are a staple in almost all bowls of ramen. This is an easy method to make it with some pretty easy to find ingredients. Amen Eggs (Ajitsuke Tamago) are delicious as topping on ramen or enjoyed as snack.

The salty and sweet marinade actually acts as a cure to firm the whites. But great ramen is not built upon broth alone. What better to add to ultra-rich and creamy For perfect soft-boiled eggs, the goal is to get the white to completely set, while keeping the yolk liquid, creamy. You can have Ramen Egg (Ajitama) using 5 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Ramen Egg (Ajitama)

It's 4 of Eggs.
It's 3 tablespoons of soy sauce.
Prepare 3 tablespoons of mirin.
You need 3 tablespoons of sake.
It's 1 teaspoon of sugar.

Half-Boiled Ajitama (Seasoned Ramen Eggs) have slightly firm egg whites and luscious custard-like yolks. The sweet soy seasoning gives them unbelievable flavor. Famously used as a topping for. The eggs commonly served in ramen have a number of names: Ajitama, Hanjuku tamago, Yudetamago, so on and so forth.

Ramen Egg (Ajitama) instructions

Boil the eggs and peel..
While boiling the eggs, in a different pan/pot, cook soy sauce, mirin, sake and sugar to cook off the alcohol..
Put peeled eggs and the liquid(from step 2) into a plastic bag and push out the air..
Wait 6 hours to one day..

For our purposes we'll just call them ajitama. Jammy Ramen Eggs (Ajitsuke Tamago) - These are sweet, salty and rich with plenty of umami Ramen eggs are a staple in our fridge. It's not so much that we always eat ramen eggs, but we. Яйцо сварить и настоять в соевом соусе. Ramen Eggs are known as Ajituske Tamago (味付け玉子) or Ajitama(味玉) for short in Japan. The name literally means "flavored egg" in Japanese, and it's pronounced as follows: a like all ji like jeep.