Ajitama Egg Recipe

(AKA Ajitama / Ramen Eggs)

INGREDIENTS

6 large, fresh eggs (refrigerated)

MARINADE

500ml water

105ml Japanese soy sauce

90ml mirin

METHOD

1. Bring a pot of water to a boil — large enough that it doesn’t stop boiling when you add the eggs.

2. (Optional) Pierce a small hole in the fat end of each egg with a pin — helps them cook evenly.

3. Cook for 7 minutes at a rolling boil, moving gently for the first minute to centre the yolk.

4. Remove and cool in iced water, or cold water refreshed regularly, for 20 minutes.

5. Peel — doing this under water helps the shells come away cleanly.

6. Marinate in an airtight container, covered with a paper towel so they sit fully submerged.

7. Refrigerate for at least 48 hours; best at 3–4 days.

8. Use within 5 days.

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