Half-Boiled Ajitama (Seasoned Eggs for Ramen)

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

15 g

Baking Soda

6

Eggs

480 mL

Water

60 mL

Mirin

1 handful

Bonito Flakes

240 mL

Teriyaki Sauce

or Seasoning liquid from Chicken Chashu

Cooking Instructions

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Step 1

Bring a pot of water to boil in a medium saucepan, then add the Baking Soda (15 g) .

Step 2

Slowly add the Eggs (6) into the boiling water using a large spoon or soup skimmer. Allow to cook for 7 minutes.

Step 3

Transfer the eggs into an ice bath and allow them to chill for 3 minutes.

Step 4

Combine the Water (480 mL) , Teriyaki Sauce (240 mL) , and Mirin (60 mL) in a bowl or container with a tight-fitting cover.

Step 5

Place the eggs in the teriyaki sauce mix. Cover the top of the eggs with a paper towel to help the liquid reach the eggs evenly all around.

Step 6

Sprinkle the Bonito Flakes (1 handful) on top of the paper towel (if using).

Step 7

Cover and refrigerate overnight. Remove the eggs from the seasoning liquid after 24 hours, or they will become too salty. Store in the refrigerator for up to a few days.