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RECIPE
6 INGREDIENTS7 STEPS15MIN

Half-Boiled Ajitama (Seasoned Eggs for Ramen)

4.5
2 Ratings

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Half-Boiled Ajitama (Seasoned Ramen Eggs) have slightly firm egg whites and luscious custard-like yolks. The sweet soy seasoning give the eggs unbelievable flavor. Famously used as a topping for ramen but can be enjoyed as a snack anytime.
15MIN
Total Time

Wok & Skillet

I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
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Ingredients

US / METRIC
Servings:
4
Serves 4
1 Tbsp
Baking Soda
2 cups
Water
1/4 cup
Mirin
1 handful
Bonito Flakes
1 cup
Teriyaki Sauce
or Seasoning liquid from Chicken Chashu

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Nutrition Per Serving

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CALORIES
208
FAT
7.0 g
PROTEIN
14.3 g
CARBS
18.6 g

Cooking Instructions

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Step 1
Bring a pot of water to boil in a medium saucepan, then add the Baking Soda (1 tablespoon).
Step 2
Slowly add the Egg (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 (2 cup), Teriyaki Sauce (1 cup), and Mirin (1/4 cup) 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.

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Nutrition Per Serving
Calories
208
% Daily Value*
Fat
7.0 g
9%
Saturated Fat
2.3 g
12%
Trans Fat
0.0 g
--
Cholesterol
274.3 mg
91%
Carbohydrates
18.6 g
7%
Fiber
0.1 g
0%
Sugars
16.8 g
--
Protein
14.3 g
29%
Sodium
3899.1 mg
170%
Vitamin D
1.5 µg
8%
Calcium
71.2 mg
5%
Iron
2.5 mg
14%
Potassium
274.3 mg
6%
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