Ramen Eggs (Ajitsuke Tamago)
8 h+ (mostly marinating)4 ramen eggs
Soft-boiled eggs marinated in a soy-mirin glaze until the whites are flavored and the yolks remain jammy.
| prepBring a saucepan of water (4 cups / 1 L) to a full boil | ||
| 60 ml soy sauce | Whisk marinade, simmer 1 min, cool completely | Marinate eggs 8 hrs or overnight, refrigerate |
| 60 ml mirin | ||
| 60 ml sake (or water) | ||
| 1 tsp sugar | ||
| 4 large eggs (50 g each w/o shell, refrigerated) | Boil eggs 7 min, ice bath 15 min, peel | |
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