Ramen Egg (Ajitsuke Tamago)

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.

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

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!)

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.

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!