Nitamago・煮卵 (Ajitama・味玉)
Nitamago is a seasoned egg with a runny yolk. In ramen shops you may see it called Ajitama.
Ingredients
- 4 eggs
- 3 tbsp mentsuyu (tsuyu) Japanese noodle soup base
- 1-2 tbsp water
Cold water bath
- ice cubes for cooling eggs
- cold water for cooling eggs
Instructions
- In a pot, boil enough water to cover eggs.
- Gently place eggs into boiling water using a ladle, and boil for 6 minutes. (This will make a very runny yolk.) Swirl a couple of times while boiling to help set yolks near the center.
- While the eggs are boiling, pour the mentsuyu and water into a small ziploc bag (sandwich bag size) or tupperware. Also prepare the cold water bath in a bowl with ice cubes.
- Using a ladle, take out the eggs from the boiling water and cool them in the cold water bath. Leave them in the ice water for a few minutes. If the water becomes warm, add more ice cubes or change the water to keep the temperature cold.
- For an easy peel, very gently crack the eggs all over and put them back in the cold water bath to let the water come in between the shells and eggs.
- Peel very slowly and gently. Once the eggs are completely peeled, put them in the mentsuyu bag/tupperware.
- Let the eggs marinate in the refrigerator for at least 1 hour before eating. If necessary, turn the eggs in the container for an even color and flavor.
Video
@deni.pan Tips for making Nitamago (ajitama)😌 #tips #easyrecipe #nitamago #ajitama #japanesefood #japanese #ramenegg #煮卵 #味玉 #煮玉子 #おうちごはん #cookingwithdenipan
♬ She Share Story (for Vlog) - 山口夕依
Notes
Nitamago is perfect to eat on ramen, on rice, or as is!
If you like the egg yolks to be a little more set, try cooking them 30 seconds to a minute or two longer to find the perfect softness/firmness of your nitamago.
You can keep marinating the Nitamago in the fridge for a few days, so they're great to make ahead of time.
Check out the above video for other tips!