Preparation time: 25 minutes

Number of servings: 6

Ajitsuka tamago are soft-boiled eggs marinated in a mixture made with soy sauce. Their taste is both sweet and salty. They are traditionally served with ramen but can also accompany many other Japanese dishes.

Note: ajitsuke tamago need to be prepared one day before serving.

INGREDIENTS

• 6 large eggs at room temperature

Marinade:

• 160ml Japanese Kyushu soy sauce
• 125ml water
• 80ml sake
• 80ml mirin
• 1 Tbsp sugar
• 1 cm thick ginger, sliced
• 3 garlic cloves, sliced

HOW TO MAKE IT

Put the ingredients for the marinade in a sauce pan and bring it to a boil. Turn the heat to medium-low and cook it for another 10 minutes. Take the pan off the heat and put it aside to cool down.

Bring sufficient water to a boil in a pan. Add the eggs to the water carefully once the water boils. The eggs need to be completely under water. Set the timer to 6 minutes. Stir carefully with a wooden spoon so the egg yolks remain in the middle.

Take the eggs out after 6 minutes and put them in a bowl with icecold water. Peel the eggs once they are cooled down. Add the cooled down marinade together with the eggs in a ziplock bag. Make sure the eggs are completely covered in marinade. Put them in the fridge for an entire night.