Recipe for pickled egg ideal for ramen - Ajitsuke Tamago

Name: Recette d'oeuf mariné idéal pour Ramen - Ajitsuke Tamago
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 4
Ingredients: 4 oeufs frais; 60ml de sauce soja; 60ml de mirin; 60ml de saké; 5g de sucre; 12ml de dashi liquide ou 1 càc de dashi en poudre

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Portion

Preparation time

15 minutes

Cooking time

6 minutes

Ajitsuke tamago" or ajitama are Japanese pickled eggs, often found in noodle dishes such as ramen. These eggs are prepared by marinating boiled eggs (often soft-boiled) in a sauce based on soy sauce, mirin and dashi broth. They have become very popular and can also be prepared at home!

Follow our step-by-step recipe for delicious Ajitsuke Tamago and add a tasty touch to your dishes. Get cooking!

Image of Recipe for pickled egg ideal for ramen - Ajitsuke Tamago

Ingredients

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Instructions

Bring water to the boil in a saucepan. Gently add the eggs and set a timer for 6 minutes to obtain soft-boiled eggs.
In the meantime, place all the other ingredients in a sealable container, with plenty of room for your eggs. Mix well.
This is optional, but if you have a bit of time, you can boil the mixture and leave it to cool before putting it in the jar - it adds an extra umami dimension!
After cooking, soak the eggs immediately in cold water to stop cooking and cool them.
Gently scrape out the eggs.
Place all ingredients in a container and marinate in the refrigerator for at least 1 h.

Enjoy it the very next day!

Recipe notes

CONSERVATION

Pickled eggs keep for two to three days in the fridge.

WHAT ARE RAMEN?

Ramen are Japanese noodles of Chinese origin, served in a bowl of broth, usually miso. They can be accompanied by various ingredients such as meat, vegetables or eggs, offering an infinite variety of flavors. There are many ramen restaurants in Japan serving these delicious noodles.

Instant noodles are a very fast, industrial version of the classic ramen. They can be found in bags or cup noodles at very affordable prices in Japanese grocery and other stores.

WHICH NOODLES ARE USED IN RAMEN?

There are two types of ramen noodles: smooth and wavy. They are made from wheat flour, water, salt and kansui (alkaline water). Somen noodles are often used for ramen.

SOMEN

Somen are thin, long, white wheat noodles. These noodles are little known outside Japan, yet they're quick and easy to prepare. These are the noodles most often used to prepare ramen!

THE UDON

Made with soft wheat flour, udon are a popular type of noodle in Japanese cuisine. Although thicker and more fragile than ramen noodles, they can also be eaten in a bowl of broth. They are one of the most popular noodles, along with ramen and soba.

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