Nitamago (Japanese Seasoned Boiled Egg)
Boiled eggs are delicious when eaten with salt, but you can experience a distinctive flavor with Nitamago. Japanese seasonings give the egg whites a rich taste that complements the yolks well. This dish is also known as 'Ramen Egg' outside of Japan.
Ingredients
- 4 eggs
Seasonings:
- 2 Tbsp sake
- 2 Tbsp mirin
- ½ Tbsp sugar
- 3 Tbsp soy sauce
Instructions
- Fill a large pot with plenty of water and bring it to a boil. Once it comes to a boil, reduce the heat to medium and carefully add the eggs, which should be fresh from the refrigerator, one at a time using a ladle. Boil them for 7 minutes or for your preferred duration.
- After boiling, promptly cool the eggs with cold or running water to minimize residual heat. Then, peel off the shells.
- Mix the seasonings (sake, mirin, sugar, and soy sauce) in a small pot and bring it to a boil. Once it comes to a boil, turn off the heat and let it cool down. It is more efficient to start preparing while the eggs are boiling.
- Place the boiled eggs and the seasoning mixture in a ziplock bag and seal it, removing as much air as possible. Let them sit in the refrigerator for 2 hours. (The longer you let them soak, the stronger the flavor will become.)
Notes
- This recipe calls for boiling eggs for 7 minutes to achieve a soft-boiled consistency, but you can adjust the boiling time according to your preference.
- You can store it in the refrigerator for up to 3 days. However, if it is hard-boiled, you can store it for up to 6 days.
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