Ajitsuke Tamago (Japanese Pickled Eggs)

Soft-boiled eggs marinated in a soy, mirin, and sake mixture to create a classic ramen topping with runny yolks.

Vegetarian Japanese Side Dish Eggs Ramen

Estimated Nutrition

Calories

197.4

kcal / serving

1184.2 kcal total

Carbs

21.4g

per serving

128.5 g total

Fat

per serving

30.1 g total

Protein

7.3g

per serving

43.6 g total

Cook Time

minutes

Serves

eggs

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Caster Sugar

CondimentsSauces

100

Light Soy Sauce

100

Mirin

Dairy

piece

Egg

large, free-range

Liquids

100

Sake

100

Water

for the marinade

Method

Marinate in the refrigerator for 12 to 24 hours.

Cover eggs with muslin to ensure an even coating.

Place eggs in a small container and pour the cold marinade over them.

Simmer the liquid until the sugar dissolves and leave to cool.

Combine soy sauce, mirin, sake, sugar, and 100ml of water in a saucepan.

Transfer the eggs to a bowl of ice water and peel them carefully.

Add the eggs and boil for exactly six minutes.

Three-quarters fill a medium saucepan with water and bring to a boil.