Ajitsuke Tamago (seasoned eggs) are boiled eggs that have been peeled from the shell and soaked in a marinade to season them.
It is also called Ni-Tamago (boiled egg). It is often made at ramen shops using the broth or sauce from chashu pork, and has become a popular ingredient on top of ramen noodles.
Here is a recipe for seasoned eggs that can be easily made with hontsuyu (soy sauce). If you are tired of simple boiled eggs, try making seasoned eggs.
Nutrition Facts (per serving)
Calories 78Kcal
Protein 6.3g
Fat 5.1g
Carbohydrates 1.8g
Salt 1.0g
Ingredients (serves 4)
4 eggs
(A)
100 ml KIKKOMAN hontsuyu（濃いだし本つゆ）
100ml water
How to cook
- Boil plenty of water in a saucepan, add eggs and cook over medium heat for 6-7 minutes. Cool in cold water and peel the shells.
- Put (A) in a zipper storage bag and add boiled eggs. Put it in the refrigerator and let it marinate for at least 1 hour.
*The hardness of the eggs depends on the boiling time. Boil over medium heat for 6-7 minutes for a runny yolk, 8-9 minutes for a semi-cooked yolk, and 10-11 minutes for a hard-boiled yolk.
Japanese seasonings used
KIKKOMAN hontuyu（濃いだし本つゆ）
