Nitamago (Japanese Seasoned Boiled Eggs)
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 'ajitama' or 'ramen eggs.'
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Servings: 4
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 boiling, reduce the heat to medium and carefully lower the eggs, which should be taken directly from the refrigerator, one at a time using a slotted spoon or ladle. Let them cook for 7 minutes or for your preferred duration.
- After cooking, promptly cool the eggs in ice water or under running water to minimize residual heat. Then, peel off the shells.
- Mix seasonings (sake, mirin, sugar, and soy sauce) in a small pot and bring it to a boil. Once boiling, turn off the heat and let the mixture cool down. It is more efficient to start preparing while the eggs are cooking.
- 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 be.)
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. If it is hard-boiled, it can be kept for up to 6 days.
Nutrition
Calories: 138kcal
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