Japanese Marinated Ramen Eggs (Ajitsuke Tamago)
'Zeng' your instand noodles with these flavorful eggs! They can also can be enjoyed a side dish or a snack, or included as part of bento.
Servings: 6 eggs
Calories: 63kcal
Cost: SGD 2
Equipment
- Egg Timer
Ingredients
- 6 eggs
Marinate
- 1 cup water
- 1 sachet dashi stock powder
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1 spring onion optional
Instructions
Marinade
- In a pot, combine water, dashi stock powder, soy sauce, mirin and spring onion. Boil for 2 to 3 minutes, or until the flavors are combined well.
- Turn off the heat and let it cool completely, otherwise it will over cook the eggs.
Eggs
- Boil water a pot of water that is enough to cover 6 eggs.
- Carefully place eggs in the pot after the water has started boiling.
- Cook the eggs for 6 minutes. Stir the eggs occasionally, so the egg yolk will be right in the middle.
- Remove eggs from the water and place in an ice water bath to stop the cooking process.
- Peel eggs while the water is still cold and place in a container.
Combine
- Pour cooled marinade sauce over the eggs and make sure eggs are covered with the marinade.
- Marinate eggs at least 12 hours or longer. The ramen eggs can last up to 7 days in the fridge. Enjoy!
Video
Notes
- You can freeze the marinade sauce and reuse it again, but you need to add more soy sauce and mirin as the marinade get absorbed by the egg. I would suggest to boil and cool the marinade before reusing.