43min 4 ppl
Ajitsuke Tamago
23 minutes
4 people
Easy≤30 min & ≤6 steps
23 min · 5 steps
Easy: ≤30 min and ≤6 steps
95 kcalper person
Protein 7g
Carbs 3g
Fats 6g
About this dish
Soft-boiled eggs with a barely-set, jammy yolk, steeped in a soy and mirin marinade until the white turns a deep amber. The classic ramen-shop topping, equally good halved over rice.
Allergy Info
Gluten, Eggs, Soya
Diet Info
Vegetarian
Ingredients
Dairy & Eggs
- Eggsat room temperature4
Dried Goods
- Caster sugar15 g
- Water80 ml
Oils & Condiments
- Soy sauce80 ml
- Mirin40 ml
- Sake40 ml
Utensils
- Saucepan
- Slotted spoon
- Mixing bowl
Method
1
Bring a saucepan of water to a rolling boil and lower in the eggs straight from the fridge using a slotted spoon.
Approx. 3 minutes
2
Boil the eggs for exactly 7 minutes, then transfer immediately to a bowl of iced water and leave to cool for 5 minutes.
Approx. 7 minutes
3
While the eggs cool, warm the soy sauce, mirin, sake, caster sugar and measured water in a small saucepan just until the sugar dissolves, then leave to cool completely.
Approx. 5 minutes
4
Peel the cooled eggs carefully under running water to keep the soft yolk intact.
Approx. 5 minutes
5
Submerge the peeled eggs in the cooled marinade in a small container, cover and refrigerate for at least 4 hours, turning once if not fully covered.
Approx. 3 minutes
