Ajitama Ramen Egg Recipe (sous vide and non sous vide options)
Prepare the perfect ajitama ramen egg, with or without a sous vide. These Japanese soft-boiled eggs are full of umami with a touch of sweetness. Ajitama are great for much more than just ramen; use them as a snack, on a salad, with rice, or on toast.
Equipment
- 1 Sous Vide Cooker optional
- 1 Cooking Pot --or-- Sous Vide Container
- 1 Large Bowl for an ice bath
- 1 Ziploc bag or airtight container to marinate
- 1 Small Saucepan
Ingredients
For Egg
- 4 large eggs straight out of fridge
- 1 tbsp white vinegar optional - makes peeling eggshells easier
For Marinade
- 1/2 cup mirin
- 1/3 cup sake (or water)
- 1 tbsp sugar
- 1 clove garlic minced
- 1/2 cup soy sauce
Instructions
Three Options for Cooking Eggs
- Sous Vide Method:Preheat water plus 1 tablespoon of vinegar to 194°F (90°C). Prick a hole on the fat end of the egg with a needle or tack and gently drop in the four eggs (shell-on), cooking for 8 minutes and 30 seconds precisely. Immediately chill eggs in an ice bath for ~15 minutes. Gently crack eggshell all around the egg and peel off shells. Be sure to peel off thin membrane on the surface of the egg white.
- Steamed Method:Fill pot with 1.5 inches of water and insert steamer and cover. Boil water to a hard boil.Prick a hole on the fat end of the egg with a needle or tack and add four eggs to steam for precisely 7 minutes. Immediately chill eggs in an ice bath for ~15 minutes. Gently crack eggshell all around the egg and peel off shells. Be sure to peel off thin membrane on the surface of the egg white.
- Boiled Method:Fill pot with 4 cups of water plus 1 tablespoon of vinegar. Bring water to a rolling boil. Prick a hole on the fat end of the egg with a needle or tack and carefully add 4 eggs with a slotted spoon. Lower heat slightly to bring water to a simmer. Immediately chill eggs in an ice bath for ~15 minutes. Gently crack eggshell all around the egg and peel off shells. Be sure to peel off thin membrane on the surface of the egg white.
To Make the Marinade
- Combine mirin and sake in a small saucepan.
- Heat saucepan on medium high heat to a boil. Lower the heat to a simmer and add sugar. Stir to dissolve sugar. Simmer for roughly one minute in total.
- Remove from heat, add minced garlic, and cool completely. Use the fridge to cool if needed.
- Add soy sauce
To Marinate the Eggs
- Place the eggs in a Ziploc bag or airtight container and add the marinade. A Ziploc bag will create the most coverage for the eggs. If you prefer to use a container, you may need to increase the amount of marinade or dilute the marinade with water and marinate it for longer. We want the eggs fully covered in marinade.
- If using a Ziploc bag, squeeze excess air out of the bag and seal. Use a clip or rubber band to pinch the bag just above the eggs to help fully submerge the eggs. Refrigerate in marinate for 12 hours. Eggs may be kept refrigerated 3-4 days.
To Serve
- Cut In half lengthwise. A sharp knife, clean fishing line, or a wire cheese cutter will help keep the cut clean.
Notes
I used brown sugar, but any sugar will do.
Any sake you have at home will do. I would recommend using a sake you could drink on its own but is relatively inexpensive. If you need a recommendation, Ozeki Yamadanishiki Tokubetsu Junmai is a good option. Junmai (pure rice) sakes in general are a good type of sake to use.
For the marinade, season to your palate. Other ingredients to consider are:
- dashi (fish stock)
- bonito flakes
- dried shitake mushrooms
- chili peppers/flakes
- ginger
- scallions