Ramen Egg (Ajitsuke Tamago)

Step 1

Bring enough water to boil that is able to cover 6 eggs in a medium pot over high heat. Carefully place eggs using a spatula, ladle or a spoon. Cook the eggs for 6 minutes. Stir the eggs occasionally for the first couple of minutes, so the egg yolk will be right in the middle.

Step 2

Remove eggs from the water and place in a ice water bath. Let the eggs stop cooking and cool before peel.

Step 3

Meanwhile, let’s make the marinate sauce. In a sauce pan, add soy sauce, mirin and dashi stock. Bring it to boil over high heat and let it keep boil for 2 to 3 minutes, or until the flavors are combined well and the alcohol from mirin has evaporated. Let it cool completely. (other wise it will over cook the eggs!)

Step 4

Pour now-cold-marinate sauce over the eggs and make sure eggs are covered with the sauce. The eggs will float, but it will all sink down later.

Step 5

Cover with plastic wrap, touching eggs and marinate sauce. Marinate eggs at least 24 hours or longer. It will last 5 to 7 days in a fridge. Enjoy with a bowl of any type of ramen!