Japanese Ramen Eggs (Ajitama) 味付け玉子

Ingredients

1/2C Soy Sauce

1/2C Mirin

1/2C Sake

2t Sugar

8 Eggs (1-2 wks old)

Directions

• Combine all the liquids in a pot, bring to a boil & cook for 1-2 minutes to cook off the alcohol & make sure sugar dissolved. Sit aside to cool completely.

• Bring a pot of water to boil & slowly add eggs into it. Cook for 7 minutes & place in ice water. Shell after complete cooked.

• Place eggs & liquid into a tightly sealed container or bags, make sure all eggs are submerged & completely covered. Refrigerate overnight before serving.

• Remove the eggs after 24hr & enjoy it within 3-4 days.

Notes

• As usual, plan ahead so the eggs can sit in your fridge for 5-7 days for easy shelling.

• Instead of placing cold eggs into hot water, you can place eggs into cold water & bring to a boil, turn off the heat & set a timer for 3 minutes for running yolk or 5 minutes soft yolk.

• This is one marinade that you can’t safe save due to under cook eggs (Salmonella), so you will need to make fresh each time. You can make a large amount marinade a head of time, freeze, reheat & add eggs to it.