00:03Hey guys, Yuto here from satchirecipes.com and today I'm going to show you how to create
00:09delicious ajitsuke tamago also known as ni tamago or ramen eggs. We'll be making our own homemade
00:16marinade and I'll also show you how to cook perfectly soft boiled eggs. So first let's make
00:24the marinade. Take a small pan and add 75 milliliters of tsuyu sauce, 25 milliliters of soy sauce,
00:3225 milliliters of mirin, 75 milliliters of water, 10 milliliters of sake and 1 teaspoon of sugar.
00:43Next heat up the pan on medium and bring it to a boil. The reason for boiling this marinade first
00:50is to burn off the alcohol in the sake and mirin and mix the sugar in. It's important not to
00:57skip
00:57this step. When it starts to bubble, allow it to continue to boil for about one to two minutes.
01:04If you can't get tsuyu, I have a homemade tsuyu sauce recipe on my website. I have put the link
01:10in the description for you. I have also included a list of ingredients there with the teaspoon and
01:17tablespoon measurements if you need them. Once it's done, take it off the heat and leave it to cool.
01:24In the meantime, we're going to boil the eggs. First, bring a pan of water to a boil and add
01:32one teaspoon of salt. Salt helps protect the egg shells and stops the white coming out if they happen
01:39to break. Add the eggs to the water and set a timer for six and a half minutes. We want
01:49a gentle rolling
01:50boil so that the eggs don't move around too much. This also prevents breaking. You also want to make
01:58sure your pan is big enough and the water completely covers the eggs. One of the characteristics of ramen
02:04eggs is that they always have a runny yolk, so it's important not to overcook your eggs. While you're
02:13waiting for them to cook, prepare a boil of cold water. I like to add ice to the water so
02:18that it's
02:19extra cold. We'll be transferring the eggs to the ice water when they're ready. This stops the cooking
02:26process and prevents them from overcooking. It also helps them cool down faster.
02:32Okay, six and a half minutes are up, so let's put the eggs in the ice water.
02:40Let them chill for about 10 minutes and then we're going to peel them.
02:47Gently tap them on the side of the bowl to crack the shell and then carefully peel it off.
02:53You need to be a bit gentle because they're soft boiled and can break easier than hard boiled eggs.
03:00We peel them so that the flavour of the marinade is going to be fully absorbed into the eggs.
03:20Finally, we can marinate these eggs.
03:23First, I like to dry the eggs so that the sauce doesn't get watered down.
03:28Once they're roughly dried, place them in a Ziploc bag.
03:32I like using Ziploc bags so that the eggs are properly covered in the sauce.
03:38If you use Tupperware or Lunchbox, you might find the colour is uneven.
03:44If you're worried about the bag leaking, place it on a tray or in a bowl for peace of mind.
03:51Finally, pour in your marinade. It should be cool by now.
04:00Squeeze out any excess air and firmly seal the top of the bag.
04:10These eggs will be ready to eat in about 45 minutes and you can keep them in the fridge for
04:16up to 3 days.
04:19Enjoy them on top of the ramen or even on their own as a snack.
04:24So, there you have it. Easy and delicious homemade ramen eggs.
04:32Thanks so much for watching. I hope you enjoyed this recipe and if you did,
04:36don't forget to like this video and subscribe to my channel for more tasty Japanese recipes.
04:41I hope to see you again next time. Have a great day.
