That glorious egg.

Ajitsuke tamagoYou know, that soft boiled with an ooey gooey centre with a runny yolk. That egg with a slightly browned exterior. That egg with that is so perfectly eaten with, well, anything. Yes, my friends. I am dedicating an entire blog post to that mind blowing soy/mirin/sake-marinated egg. Alright, you must know what I am talking about now. All you ramen lovers will appreciate this post. And I forever will too. I’m talking about ajitsuke tamago.

Besides the chashu, ajitsuke tamago, or marinated egg, is probably one of my favourite parts of ramen. It’s basically a soft-boiled egg that’s been marinated in a delicious mix of umami including a various assortment of soy sauce, mirin, sake, ginger slices, green onion, and sugar. It’s that salty/sweet mixture which is present in a lot of Japanese cuisine.

And contrary to popular belief, egg yolks ARE good for you. They only become high in cholesterol when they are cooked. So don’t throw away those runny yolks! They are so good, especially in this recipe…

Also, this marinade is perfect for chicken, maybe even fish – so, again, don’t throw it out! Since this dish is more of a side or an add-on, save the marinade for your main entree. Maybe it’s a chicken stirfry, stirfried noodle, or maybe, it’ll be part of a delicious noodle soup… Stay tuned for then next post. You won’t want to miss it.
Ajitsuke tamago Ajitsuke tamago Ajitsuke tamago Ajitsuke tamago Ajitsuke tamagoAjitsuke tamago (adapted from Evan’s Kitchen Ramblings)

What you’ll need:
– 4 free range eggs
– 1/2 cup soy sauce
– 1/2 cup mirin
– 1/2 cup water
– 3 small slices of ginger
– 1/2 tsp fresh green onion
– 3 heaping tbsp brown sugar

What you’ll need to do:
1. On the stove, bring a small pot of water up to boiling point. One by one with a slotted spoon, and gently add them to the boiling water and make sure they are all submerged. If needed, place something on top to keep them down. Decrease to the heat a low, rolling simmer. Cook the eggs for 5 minutes and 45 seconds exactly.
2. Place the eggs in an ice bath. Let them cool for 5 minutes. Peel the eggs as carefully as you can. I suggest gently cracking it by rolling it on a hard surface. Using older eggs are easier to peel as well.
3. In a separate bowl, mix soy sauce, mirin, water, ginger slices, green onion, and brown sugar until everything is well incorporated and the sugar is dissolved. Place the peeled eggs in the marinade and cover with a paper towel. Let the eggs marinade for atleast 4 hours to 24 hours. Don’t marinate them too long or the white part will become rubbery and the delicate yolk will harden and become fudgey.
4. After marinating the eggs for desired amount of time, discard the marinade (or use it to marinade chicken, mushrooms etc.). Serve eggs with ramen, nabeyaki udon, or for breakfast. Makes 4 eggs. Eat within 3 days.


3 thoughts on “That glorious egg.

  1. Pingback: On days I miss Japan. | Umami & Me

  2. Pingback: I MADE RAMEN! | Umami & Me

  3. Pingback: How to make tonkotsu ramen: Part 1. | Umami & Me

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