Half-Boiled Ajitama (Seasoned Eggs)
Half-Boiled Ajitama (Seasoned Ramen Eggs) have slightly firm egg whites and luscious custard-like yolks. The sweet soy seasoning gives them unbelievable flavor. Famously used as a topping for ramen but can be enjoyed as a snack anytime.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 1 tbsp baking soda
- 6 eggs (large)
- 2 cup water (plus more for boiling the eggs)
- 1 cup seasoning liquid from Chicken Chashu (or teriyaki sauce)
- 1/4 cup mirin
- 1 handful bonito flakes ((optional))
Instructions
- 1
Bring a pot of water to boil in a medium saucepan, then add the baking soda.
- 2
Slowly add the eggs into the boiling water using a large spoon or soup skimmer. Allow to cook for 7 minutes.
- 3
Transfer the eggs into an ice bath and allow them to chill for 3 minutes.
- 4
Combine the 2 cups of water, Chashu seasoning liquid and mirin in a bowl or container with a tight-fitting cover.
- 5
Place the eggs in the seasoning liquid. Cover the top of the eggs with a paper towel to help the liquid reach the eggs evenly all around.
- 6
Sprinkle the bonito flakes on top of the paper towel (if using).
- 7
Cover and refrigerate overnight.
- 8
Remove the eggs from the seasoning liquid after 24 hours, or they will become too salty.
- 9
Store in the refrigerator for up to a few days.