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.