Name: Marinated Eggs (Ajitama)
Prep time: 3 min
Cook time: 12 min
Total time: 15 min
Yield: 4 eggs
Cuisine: Japanese Cuisine
Ingredients: Eggs 4; [A] Soy Sauce 4 tbsp; [A] Mirin (Sweet Rice Wine) 4 tbsp; [A] Sugar 1 tbsp; [A] Cooking Sake (Rice Wine) 3 tbsp; [A] Bonito Flakes (Katsuobushi) 1-2 packs; Sesame Oil a little

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Original: English

Marinated Eggs (Ajitama)

by Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】

This is a recipe for the super popular 'Soft-Boiled Ajitama' that has garnered over 2 million views, introduced by Kento Katsu. This video thoroughly explains everything from the technique for peeling the shells smoothly to the secret for ensuring the flavor seeps in evenly. Master the method for making these exquisite marinated eggs, perfect as a side dish with rice or as a ramen topping.

Ingredients

Scale:

Main Ingredients (4 eggs)

Eggs 4

Seasonings

[A] Soy Sauce 4 tbsp
[A] Mirin (Sweet Rice Wine) 4 tbsp
[A] Sugar 1 tbsp
[A] Cooking Sake (Rice Wine) 3 tbsp
[A] Bonito Flakes (Katsuobushi) 1-2 packs
Sesame Oil a little

📖Cooking Basics

dry（tantanmen）

Steps

In a bowl, mix together Soy Sauce 4 tbsp, Mirin (Sweet Rice Wine) 4 tbsp, Sugar 1 tbsp, Cooking Sake (Rice Wine) 3 tbsp, and Bonito Flakes (Katsuobushi) 1-2 packs.
🕒 00:52
Transfer the mixed seasonings to a pot and bring to a boil once to evaporate the alcohol and bring out the umami from the bonito flakes.
🕒 01:59
Strain the boiled marinade. Let the strained marinade cool to room temperature. [Key Tip!] The leftover bonito flakes can be used as a filling for rice balls or other dishes.
🕒 02:27
Prepare 4 Eggs straight from the refrigerator.
🕒 02:57
Reduce the heat of the boiling water and gently place the Eggs into the pot using a ladle, being careful not to hit the bottom. Boil for 7-8 minutes. [Key Tip!] Rolling the eggs partway through the boiling process will help the yolk stay in the center.
🕒 03:04
Quickly remove the boiled eggs from the water and immerse them in cold water to cool completely.
🕒 03:58
In a separate bowl filled with water, gently tap the blunt end of the boiled eggs against the side of the bowl to create cracks all over the shell.
🕒 04:16
Return the cracked eggs to the water and pour some water into the cracks to make peeling easier.
🕒 04:55
Carefully peel the shells, starting from the end where you first made a crack, to ensure they peel off smoothly.
🕒 05:04
Place the peeled eggs in water to prevent their shape from deforming. Peel the remaining eggs in the same way and place them in water.
🕒 05:33
Check if any thin membranes remain on the peeled eggs. Remaining membranes can cause uneven flavor absorption.
🕒 05:49
Place the empty Egg carton into a plastic bag, and arrange the bag to fit the shape of the carton.
🕒 06:16
Pour the cooled marinade into the plastic bag first. Gently pat the surface of the peeled eggs dry with a paper towel after checking for membranes.
🕒 06:54
Place the dried eggs into the bag, starting with the pointed end, ensuring they are about 2/3 submerged.
🕒 07:08
Once all 4 Eggs are in the bag, add the remaining marinade.
🕒 07:41
Seal the bag and adjust so the marinade is centered around the eggs and the eggs are fully submerged. [Key Tip!] Utilizing the shape of the egg carton helps maintain the eggs' shape while ensuring even flavor penetration.
🕒 07:56
Marinate in the refrigerator. Flipping the eggs halfway through the marinating process will result in a more even coloration.
🕒 08:22
For added flavor, optionally add Sesame Oil a little and mix.
🕒 08:50
Allow the eggs to marinate thoroughly in the refrigerator.
🕒 09:10
Cut the marinated ajitama and arrange them on a plate.
🕒 10:04
Drizzle with the remaining marinade.
🕒 10:23