Ajitama (short for Ajitsuke Tamago) are a staple in almost all bowls of ramen. This is an easy method to make it with some pretty easy to find ingredients. The process of making Ajitama actually involves a brining process which firms up the egg while flavoring it.
ngredients:
Eggs (cold straight from fridge)
Tare (up to 5 or 6 eggs, double for 10 eggs or more)
500ml water
100ml shoyu
100ml miri
1 tsp sugar
Katsuobushi bonito flakes
Directions:
- Poke a hole at the bottom of each egg and place them gently into boiling water.
- Boil for exactly 7 minutes then remove the eggs and shock them in an ice bath
- when eggs are cool, peel and store them in the fridge while you make the tare.
- add 500ml water, 100ml shoyu, 100ml mirin and 1 tsp of sugar to a pot and bring to a boil.
- when tare begins to boil, add your katsuobushi bonito flakes and kill the heat. let tare cool down off the stove.
- when tare is cooled, strain it over your eggs.
- let the eggs brine in the fridge for 1 – 2 days.