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Egg for ramen recipe (Video)

Find out how to make ajitsuke tamago, the marinated ramen egg that will take your ramen bowl to the next level. Easy and tasty!

Ajitsuke Tamago, the marinated egg for ramen

I’m a ramen egg obsessive. Yes, my husband’s favorite side dish is Chashu (ramen meat).

For me, a ramen without that delicious marinated egg is a missed opportunity to elevate the dish.

Ironically, in its early days, ramen egg wasn’t a typical side dish. On the other hand, a hard-boiled, peeled egg was usually offered on a tray to customers to drink while they waited for the dish or, if they preferred, to add it to ramen.

As time went by, Japanese cooks began to pay more attention to eggs, and today, ramen eggs have been transformed into a delight: a marinated egg with a delicious creamy yolk.

1 marinated ramen egg, halved Another whole marinated egg. How to Make Ajitsuke Tamargo

An egg with many names.

Nitamago… Ajistsuke Tamago… Hanjuku Tamago…

Whatever name you call this treat, it’s all the same. A delicious soft-boiled egg marinated for a creamy interior. A brown exterior, tinged by the marinated sauce and giving it its complexity.

4 tricks for a perfect nitamago!

When preparing the ramen egg, there are four tricks to get an egg 10. I’ll tell you about them below:

Tip 1: Use eggs at room temperature instead of straight from the fridge.

In this way you minimize the impact of heat on the shell (reducing the possibility of breakage) and by always using them at room temperature, we will ensure that the cooking is always the same.

Trick 2: Using “Ancient” Eggs

Yes, yes, you heard that right. The fresher the eggs, the harder they are to peel. So save the fresh eggs to make some delicious fried eggs and use the older ones (without them having expired) to make boiled eggs.

Trick 3: Cold water bath.

The cold water bath is extremely important, not only because it helps us to stop the egg cooking and get it to the desired texture, but as Kenji-Lopez explains in his article, it ensures that the shape of the egg is totally oval. In other words, if the egg is allowed to cool slowly, there is usually that indentation that is so typical in many hard-boiled eggs.

Tip 4: Let the egg cool completely.

If peeling eggs is a challenge, don’t worry. There’s a catch. Once the eggs are cooked, cool them in very cold water for at least 15 minutes.

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Eve

Cómo hacer huevo para ramen (Ajitsuke tamago)
Print recipe
5 from 5 votes
Un delicioso huevo marinado y cremoso, perfecto para el ramen.
Prep Time: 30 minutes
Tiempo de Reposo: 2 hours
Total Time: 2 hours 30 minutes
Cuisine: Japanese
Servings: 6 huevos
Calories: 63kcal
Nuestro libro
Japón en tu cocina

Este libro es tu guía definitiva adentrarte en la cocina japonesa. Con más de 50 recetas detalladas y fotos, aprenderás a cocinar los platos más icónicos de Japón, como sushi, ramen, mochi y dorayaki.

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Ingredients

  • 25 ml Sake
  • 25 ml mirin
  • 100 ml salsa de soja
  • 2 cucharadas azúcar
  • 20 gr ajo
  • 35 gr jengibre
  • 3-6 huevos a temperatura ambiente
  • 500 ml agua

Instructions

  • Pelamos y cortamos el jenigibre y el ajo
  • En una olla añadimos el mirin y el sake. Llevamos a ebullicion durante un par de minutos.
  • Seguidamente añadimos la salsa de soja, el azúcar, el jengibre y el ajo.
  • Removemos para ayudar a disolver el azúcar y lo dejamos hervir durante 10 minutos.
  • Pasado ese tiempo, vertemos el contenido en un bol y dejamos enfriar.
  • En una olla, ponemos agua a calentar. Cuando esta ese hirviendo, añadimos los huevos y removemos constantemente durante los primeros 2 minutos. Este es el secreto para conseguir que la yema de huevo quede centrada.
  • En total, dejaremos los huevos hirviendo entre 6 y 7 minutos, dependiendo del tamaño del huevo y de si os gustan mas o menos hechos. Como voy a usar huevos de tamaño medio, me decanto por 6 min y medio.
  • Pasado ese tiempo, retiramos los huevos y los vertemos en un bol con agua muy fría para parar la cocción. Cuando se hayan enfriado, los pelamos.
  • Añadimos el agua al tare que preparamos al inicio y, finalmente los huevos.
  • Dejaremos macerar en la nevera durante un mínimo de dos horas y hasta un máximo de 3 dias. Cuanto mas tiempo estén macerando, más intenso será su sabor.

Video

Nutrition

Porción: 6g | Calorias: 63kcal | Carbohidratos: 0.3g | Proteina: 6g | Grasa: 4g | Grasas saturadas: 1g | Grasa poli-insaturada: 1g | Grasa monosaturada: 2g | Grasa transgenicas: 0.02g | Colesterol: 164mg | Sodio: 62mg | Potasio: 61mg | Azúcar: 0.2g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg
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