Nitamago (Japanese Seasoned Boiled Eggs)
Boiled eggs taste great with salt, but Nitamago offers a more distinctive and savory flavor. Traditional Japanese seasonings infuse the egg whites with a rich taste that complements the yolks perfectly. 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
- Mix the seasonings (sake, mirin, sugar, and soy sauce) in a small pot and heat it over medium heat. Once it starts boiling, let it simmer for about 30 seconds to cook off the alcohol, then remove it from the heat. Let the mixture cool down.
- 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, straight from the refrigerator, into the pot one at a time using a slotted spoon or ladle. Let them cook for 7 minutes for a soft-boiled consistency, or adjust the time to your preference.
- After cooking, immediately cool the eggs in an ice bath or under running water to minimize residual heat. Then, peel off the shells.
- Place the peeled eggs and the seasoning mixture in a Ziploc bag and seal it, removing as much air as possible. Let them sit in the refrigerator for at least 2 hours. (The longer you let them soak, the stronger the flavor will be.)
Notes
- You can store it in the refrigerator for up to 2 days. If it is hard-boiled, it can be kept for up to 5 days.
Nutrition
Calories: 95.67kcal Carbohydrates: 6.37g Protein: 6.98g Fat: 4.2g Saturated Fat: 1.38g Polyunsaturated Fat: 0.84g Monounsaturated Fat: 1.61g Trans Fat: 0.02g Cholesterol: 163.68mg Sodium: 893.53mg Potassium: 90.92mg Fiber: 0.11g Sugar: 3.94g Vitamin A: 237.6IU Calcium: 27.62mg Iron: 1.1mg
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