Japanese Food How to Make Nitamago Ramen Eggs 半熟味付け玉子 煮卵 の作り方

This week I am going to show you how to make traditional hard boiled eggs for ramen soup calle Nitamago or Ajitama, Ajitsuke Tamago, or Hanjuku Eggs. These are some of the most delicious hard boiled eggs that I have ever had. These eggs go good with ramen as well as making a great egg sandwich and goes excellent in fried rice recipes as well as Yoshoku Japanized pasta dishes. The recipe can be found below. Enjoy!
The Knives I Use In My Kitchen
The Rods I Use To Maintain My Knives
Mac Black Ceramic Rod 2000 Grit:
DMT Diamond Sharpening Rod 600 Grit:
The Gear I Use To Sharpen My Knives:
DMT W6X:
DMT W6F:
DMTW6CP:
DMT W6E:
DMT W8CXNB:
DMT W8EFNB:
DMT W250CXNB:
DMT250EFNB:
Mac Black Ceramic Honing Rod 2000 Grit
SPECIAL PLATES:
The Diamond Plate Use To True My Whetstones:
DMT D8EE: 8000 Grit/Mesh Diamond Plate:
Spyderco 302UF:
Spyderco 302U:
Surgical Black Arkansas:
Ingredients:
6 Eggs.
3-4 Tbsp. Soy sauce.
3 Tbsp. Mirin or Sake.
1 Tsp. Sugar.
1 Tsp Ginger paste or garlic ginger paste.
1/2 Tsp. Black pepper.
Method:
In a bowl put all of your sauce ingredients (Tare) seasonings not the eggs.
Mix well and set aside.
Take your 6 eggs and puncture a hole at the fat side of the eggs.
Use an egg hole puncher or a map tack or a tourney knife like I used.
Place eggs in a small sauce pot.
Cover with just enough water to cover.
Bring water to a rolling boil.
Reduce to a simmer.
Simmer for exactly 5 minutes.
Dump hot water and replace with cold water.
Let water run on the eggs for five minutes.
You want the center of the eggs to be cool as well.
Peel the eggs gently and place on paper towel or towel to get excess water off.
Now dump your tare seasonings into a gallon ziplock freezer bag.
Add eggs to the bag.
Hang the bag in the fridge for 30 minutes to 12 hrs.
Serve in ramen, paste, fried rice, sandwich etc.
You will LOVE it!