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How to make Japanese style soft boiled marinated eggs (ajitsuke tamago)

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When I checked my mailbox one day, I saw this Mail from Japan Center that the subject is Japanese soft boiled marinated eggs, I instantly clicked to the link to check out. I read many versions that require piercing or poke a small onto the egg shell and have to use a tong to clamp the egg upright for 7 mins with the hand holding the tong. How tiring is that? Also impractical as you can maximum hold 2 eggs at a time. This method is way much easier, of course you have to be gentle in handling the eggs and watch the time and remove the shells with great care and attention, other than that it’s dead simple. Thank you Japan Center for sharing the secret tips, very much appreciated and I haven adapted slightly as follow.

Ingredients :

  • 4 eggs, bring them to room temp from the fridge

Marinade:

  • 50 ml Tsuyu bonito stock
  • 25ml Soy sauce
  • 50ml Japanese Cooking wine
  • 25ml Mirin
  • 1 tbsp sugar
  • I tbsp grated ginger
  • 2 pinches white pepper

Directions:

  1. Use a saucepan, and fill up water that can completely cover the eggs.
  2. Bring the water to boil, and gently add the eggs in using a spoon big enough to hold the egg to avoid cracking. Then turn the heat to medium heat and cook for 7 minutes and no longer.
  3. In a separate pan, add in all ingredients of the marinade and bring to boil. After this set aside to let it cool down.
  4. When the eggs are done with 7 mins, transfer them to a bowl of iced cold water for 5 mins. (I didn’t use ice for my case as the tap water in Switzerland is cold enough and drinkable).
  5. Carefully remove the egg shells with the eggs still submerge in water. (I find this step is extremely important, as I peeled one egg out of water, I immediately broke the egg white a bit) Pour the cooled marinade into a ziplock bag, then gently place the eggs in one by one. Rotate the eggs gently so they are evenly covered in the marinade.
  6. Place for bag for at least 1-2 hrs before consume. I read from somewhere that you can keep for up to 5 days but I think this would be too long as the egg white will be rubbery by then. I estimate to consume within 1-2 days maximum for best results.
  7. Serve as one of the topping for your hot bowl of ramen. If you have the sauce from the soy braised pork, use the sauce as marinade instead, taste even better. They also taste great alone with a nice bowl of Steamed rice and some nori and a bowl of miso soup.

 

Enjoy, give a try, they are so easy to make!

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