Ramen Eggs

Ramen Eggs

from theflavorbender.com
20 min

Sweet, salty, rich, and with plenty of umami flavor - these jammy Ramen Eggs (Ajitsuke Tamago) are simple, versatile and perfect in your ramen bowl, or any other way you eat them! Minimum marinating time of 2 hours, or up to 12 hours (optimal). EASY - This recipe is great for beginners. Easy to make and packed with flavor!US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions

Ingredients

  • 4 - 5 large eggs (2 oz / 57 g in weight (plus more in case any of the eggs crack!))
  • ¾ cup mirin (or Aji mirin)
  • ¼ cup regular soy sauce
  • ¼ cup dark soy sauce
  • ½ cup water
  • ½ tsp cayenne pepper
  • 2 cloves of garlic, or 1 inch piece of ginger (sliced )
  • 1 star anise

Directions

  1. 1

    Fill a large pot with water. Make sure the pot is large enough for the eggs to sit at the bottom in one layer, and for the water level to be about 1 inch above the eggs.

  2. 2

    Place the marinade ingredients (except water) in a tall container with an air-tight lid. Whisk to combine (if you added sugar, make sure the sugar is completely dissolved). The basic marinade is now ready.