Ramen Eggs (Ajitsuke Tamago)
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 8hrs 50mins
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- Serves
- 6
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- Calories
- 142
The ramen egg, seasoned egg, or ajitsuke tamago, is the definitive ramen topping. With a rich yellow yolk and whites stained brown in the salty-sweet marinade, every steaming hot bowl of ramen requires the robust flavour of a seasoned egg. This recipe is easy to make and will, as long as you marinate overnight or longer, change your homemade ramen game forever! Ramen eggs can be kept for up to a week in the fridge, and the marinade can be re-used up to 3 times.
recipe updated Jun 6, 2024
Ingredients
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- Soy sauce
- 200 ml
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- Brown sugar
- 50 g
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- Water
- 2.8 kg
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- Sake
- 60 ml
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- Rice wine vinegar
- 60 ml
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- Egg
- 6
Tools
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Cooking Chef XL
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Cooking chef xl bowl
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Plastic container
Step preview
- Attach the Stir Tool
- Add soy sauce, brown sugar, water, sake and rice wine vinegar to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Cook with splashguard fitted until combined - 1 min, 105°C, Stir 1
- Transfer mixture to plastic container
- Leave until cool - 30 min
- Clean Cooking Chef bowl
- Add water to the Cooking Chef XL Bowl
- Remove the Stir Tool
- Heat with splashguard fitted until boiling - 5 min, 105°C
- Then add egg to the Cooking Chef XL Bowl
- Cook with splashguard fitted until cooked through - 8 min, 105°C, Speed OFF
- Remove the eggs with a slotted spoon and cool under running cold water
- Peel the eggs
- Place the eggs in the container with the marinade
- Let rest overnight
- Serve