Ramen eggs (ajitsuke tamago) are a beloved topping for ramen that add a touch of richness, creaminess, and extra protein to noodle soups. With their delicately soft yolks and velvety whites, they make any bowl of ramen feel truly complete. But ramen eggs are delicious enough to enjoy on their own too!
The secret to incredible ramen eggs lies in carefully poaching the eggs and then letting them soak in a flavorful soy-mirin marinade. This gives you eggs with the ideal texture as well as complex salty-sweet umami flavor. Once you learn this easy method, you’ll be able to elevate your home ramen game to new heights. Let’s get cooking.
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Ramen eggs have their roots in Chinese tea eggs, but became popularized in Japan. Ajitsuke tamago emerged as a topping for ramen during the postwar era in Japan.
The invention of this dish is often attributed to a ramen shop owner in Sapporo who decided to marinate boiled eggs in soy sauce. The unique flavor and texture was a hit with customers.
Today, ajitsuke tamago remains an integral part of ramen culture in Japan. No bowl of ramen is complete without that halved egg glistening in the broth! Ramen shops take pride in their unique marinades and egg boiling methods.
To make a batch of 6 perfect ramen eggs, you will need:
Some good substitutions for mirin include:
For a vegan version, use coconut aminos instead of soy sauce.
You will need:
Follow these simple steps for flawless ramen eggs every time:
Ramen eggs are traditionally served halved and used as a topping for ramen soups. But here are some other fun ways to enjoy them:
Experiment with different marinade flavors:
Feel free to play around and make the flavors your own!
Ramen eggs taste so good because they are marinated in a mixture of soy sauce, mirin, and other seasonings. This gives the eggs a rich, savory, and slightly sweet flavor. The marinade also penetrates the eggs and makes the yolk creamier.
People put soft boiled eggs in ramen because they add protein and richness to the broth. The gooey, soft yolk also provides texture and flavors that complement the noodles and soup.
Cracking a raw egg into ramen creates ribbons of cooked egg that add protein, richness, and texture to the dish. The egg cooks gently in the hot broth, absorbing flavors.
Yes, you can reuse the marinade for ramen eggs 2-3 times. Each time the seasoning will get more diluted, so you may want to add a bit more soy sauce or mirin to the mixture. Make sure to boil used marinade before using again to kill any bacteria.
Ramen eggs are simple to prepare, yet make your ramen experience so much more satisfying. I hope you’ll give this authentic Japanese recipe a try soon! Let me know how your homemade ajitsuke tamago creations turn out.
Serves: Variable
Amount Per Serving: 1 serving | ||
---|---|---|
Calories | 70-80 | |
% Daily Value* | ||
Total Fat 4-5g | 6.2% | |
Saturated Fat 1.5g | 5% | |
Trans Fat 0g | ||
Cholesterol 185mg | 61.7% | |
Sodium 150-200mg | 6.3% | |
Total Carbohydrate 1g | 0.3% | |
Dietary Fiber < 1g | 0% | |
Sugars 2-3g | ||
Protein 6g |
Vitamin A Excellent source | Vitamin C Negligible | |
Calcium Moderate source | Iron Moderate source |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me
This post was last modified on 06/24/2024 02:45
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