Ajitama (short for Ajitsuke Tamago) are a staple in almost all bowls of ramen. This is an easy method to make it with some pretty easy to find ingredients. The process of making Ajitama actually involves a brining process which firms up the egg while flavoring it.
Original Recipe: • Video
Ingredients:
Eggs (cold straight from fridge)
Tare (up to 5 or 6 eggs, double for 10 eggs or more)
500ml water
100ml shoyu
100ml miri
1 tsp sugar
Katsuobushi bonito flakes
Directions:
1. Poke a hole at the bottom of each egg and place them gently into boiling water.
2. Boil for exactly 7 minutes then remove the eggs and shock them in an ice bath
3. when eggs are cool, peel and store them in the fridge while you make the tare.
4. add 500ml water, 100ml shoyu, 100ml mirin and 1 tsp of sugar to a pot and bring to a boil.
5. when tare begins to boil, add your katsuobushi bonito flakes and kill the heat. let tare cool down off the stove.
6. when tare is cooled, strain it over your eggs.
7. let the eggs brine in the fridge for 1 - 2 days.
23 июл 2024
