Ajitama Ramen Eggs

Authorryan
RatingDifficultyBeginner

A simple method to make great eggs for ramen.

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Yields5 Servings

 5 Eggs
Tare
 500 ml Water
 100 ml Shoyu
 100 ml Mirin
 1 tsp Sugar
 Katsuobushi Bonito Flakes

Prepare the Soft-boiled Eggs
1

Bring a pot with enough water to cover your eggs to a boil. Take eggs out of the refrigerator and poke a small hole into the bottom of each egg. Gently lower them into the pot with a ladle or strainer and boil them for 7 minutes.

2

After 7 minutes, take the eggs out and shock them in an ice bath.

3

When the eggs have cooled, peel them and put them into a container for later. Store in the refrigerator while preparing the tare.

Make the Tare
4

Add 500ml Water, 100ml Shoyu, 100ml Mirin, and 1 tsp of sugar into a pot and bring to a boil.

5

When tare comes to a boil, add katsuobushi bonito flakes and turn off the heat. let the tare cool down.

6

When the tare is cooled down to close to room temperature, strain out the katsuobushi and pour the tare into the container with your eggs. Put a paper towel over the eggs to help ensure the tare soaks into all sides of the egg.

7

Let eggs cure for at least 1 day before eating.

Translated from a Japanese video.

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Ingredients

 5 Eggs
Tare
 500 ml Water
 100 ml Shoyu
 100 ml Mirin
 1 tsp Sugar
 Katsuobushi Bonito Flakes

Directions

Prepare the Soft-boiled Eggs
1

Bring a pot with enough water to cover your eggs to a boil. Take eggs out of the refrigerator and poke a small hole into the bottom of each egg. Gently lower them into the pot with a ladle or strainer and boil them for 7 minutes.

2

After 7 minutes, take the eggs out and shock them in an ice bath.

3

When the eggs have cooled, peel them and put them into a container for later. Store in the refrigerator while preparing the tare.

Make the Tare
4

Add 500ml Water, 100ml Shoyu, 100ml Mirin, and 1 tsp of sugar into a pot and bring to a boil.

5

When tare comes to a boil, add katsuobushi bonito flakes and turn off the heat. let the tare cool down.

6

When the tare is cooled down to close to room temperature, strain out the katsuobushi and pour the tare into the container with your eggs. Put a paper towel over the eggs to help ensure the tare soaks into all sides of the egg.

7

Let eggs cure for at least 1 day before eating.

Ajitama Ramen Eggs

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