Description
Ramen Eggs, also known as Ajitama, elevate your ramen with rich, jammy yolks, delivering umami goodness in every bite.
Ingredients
Scale
- 1 cup Low Sodium Chicken Stock (Substitute with shiitake mushroom stock for a vegetarian option.)
- 1/4 cup Soy Sauce (Use tamari for a gluten-free version.)
- 2 tablespoons Sake (For non-alcoholic option, use a mixture of rice vinegar and water.)
- 1 tablespoon Evaporated Cane Sugar (Brown sugar can be an alternative.)
- 1 tablespoon Ginger (Can be omitted for a milder flavor.)
- 4 large Large Eggs (Use fresh eggs for better peeling results.)
Instructions
- Prepare Marinade: In a small saucepan, combine low sodium chicken stock, soy sauce, sake, evaporated cane sugar, and ginger. Heat over medium-high heat until boiling. Simmer for about 2 minutes. Remove from heat and let cool.
- Crack Eggs: Tap the bottom of each large egg gently with a spoon to create a small divot. Set aside.
- Boil Eggs: Fill a pot with 2 inches of water and bring to a boil. Carefully add prepared eggs, cover, and turn off heat. Set a timer for 5-6 minutes.
- Cool Eggs: Transfer eggs to an ice water bath for at least 20 minutes.
- Peel Eggs: Crack the eggshells gently and peel away the shells.
- Marinate Eggs: Place peeled eggs into a zipper-sealed bag. Pour cooled marinade over eggs, seal, and refrigerate for 8-12 hours.
- Store: Transfer eggs to an airtight container if not consumed immediately.
Notes
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Side Dish
- Method: Boiling and Marinating
- Cuisine: Japanese
Nutrition
- Serving Size: 1 egg
- Calories: 70 kcal
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 186 mg