Description
This easy and versatile recipe expands on the classic for some additional flavors!
Ingredients
Scale
3 eggs
2 tablespoons mirin
½ teaspoon brown sugar
2 tablespoons sake
3 tablespoons Japanese soy sauce
½ teaspoon oyster sauce (optional)
½ teaspoon Thai fish sauce (optional)
Instructions
- Mix the marinade ingredients and bring the mixture to a boil
- Lower the heat and simmer the mixture for one full minute minute on low heat
- Set the liquid aside and let it cool
- Heat two and a half cups of water with one tablespoon vinegar and one tablespoon salt
- Bring the water to a boil and gently lower the eggs in
- Let the eggs cook on a rolling boil for up to seven minutes
- Take the eggs out and immerse them into ice water for up to 10 minutes, or until they cool completely
- Peel the eggs and put them in the marinade for 24 – 48 hours
- When ready to serve, take the ajitama out, slice each egg in half and add one or two halves to a bowl of ramen