Description
Discover the non-alcohol secret to perfectly jammy, intensely flavorful Ajitama eggs, the crown jewel atop any Beef Ramen bowl.
Ingredients
Scale
- 6 large eggs
- Vinegar (optional, for boiling eggs)
- ½ cup light sodium soy sauce
- ¼ cup water
- ¼ cup non-alcoholic mirin alternative
- 2 tablespoons granulated sugar
Instructions
- Bring a large saucepan of water to a rolling boil. Gently lower room-temperature eggs into the boiling water. Cook for 6 minutes and 30 seconds for a jammy yolk. Immediately transfer eggs to an ice bath for 5-10 minutes to stop cooking and cool completely. Peel eggs carefully under cold water.
- In a small saucepan, combine soy sauce, water, non-alcoholic mirin alternative, and sugar. Bring to a gentle simmer for 2-3 minutes, stirring to dissolve sugar. Remove from heat and cool completely to room temperature.
- Place peeled, cooled eggs into a resealable bag or airtight container. Pour the cooled marinade over the eggs, ensuring they are fully submerged. Refrigerate and marinate for 6-24 hours. For optimal flavor and color, 12 hours is recommended. Rotate eggs occasionally if not fully submerged.
- Remove eggs from marinade. Slice in half lengthwise with a sharp knife or dental floss. Serve on beef ramen, rice bowls, or salads. Store leftover Ajitama in an airtight container in the refrigerator for up to 3-4 days.
Notes
- For best results, use room-temperature eggs.
- Adjust marinating time based on your taste preference.
- These eggs can also be used in salads or as a snack.
- Prep Time: 12 hours
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling and marinating
- Cuisine: Japanese
Nutrition
- Serving Size: 1 egg
- Calories: 70
- Sugar: 2g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg