Ajitsuke tamago（味付け玉子)
What kind of dish is Ajitsuke tamago??
Boiled eggs are marinated in a sauce that combines soy sauce, mirin, sesame oil, and red pepper. It is also called nitamago or ajitama.
tamago（たまご）＝ egg ajitsuke = seasoned
Key points for making Ajitama
- The boiling time of the eggs is important when making Ajitama. Be sure to measure the time you boil the eggs carefully.
- It depends on personal preference, but I like soft-boiled eggs boiled for 8 minutes. Boiling eggs for 8 to 9 minutes will ensure that you can enjoy the rich flavor of the eggs at their best.
- If you boil the eggs for 7 minutes, the yolk will run out when you cut them. If you prefer hard-boiled eggs, boil them for 12 minutes.
- Put the eggs into boiling water. Also, use cold eggs that you’ve just taken out of the refrigerator.
- This is to ensure that the condition of the eggs after cooking remains the same each time.
- When boiling the eggs, use enough boiling water to completely cover the eggs.
- While the eggs are boiling, use chopsticks or a spoon to roll them around.
- This helps the yolk set in the center.
In Japan, raw eggs and soft-boiled eggs are preferred. The custom of eating raw eggs is a unique food culture in the world. Eggs produced in Japan undergo thorough hygiene control during the manufacturing process, so the risk of salmonella contamination is much lower than in other countries. Therefore, Japanese eggs can be safely eaten without being heated.
NUTRITION FACTS OF Ajitama (Boiled egg in soy sauce)
Nutritional value for 1 piece
- 129 kcal
- Protein 7.9 g
- Fat 6.4 g
- Carbs 7.1 g
INGREDIENTS for Ajitama (Boiled egg in soy sauce)(4SERVINGS)
- 4 Eggs
- Sesame oil 2g
- Dark soy sauce 40g
- Mirin 40g
- Sake 40g
- Chili pepper 1g
- Green onion 20g
Ajitama (Boiled egg in soy sauce) COOKING INSTRUCTIONS
- Poke a small hole in the cold egg with a needle. You can buy a machine to make holes in eggs at a 100 yen store. When you place an egg on the round part and press it down, the built-in needle is pushed out and a small hole is made in the egg.
- Boil the eggs in boiling water for 8 minutes.
- Cool the boiled eggs by placing them in cold water.
- Put the egg and 100cc of water in a water bottle and shake it finely. Soft-boiled eggs are a little difficult to peel. This will create small cracks in the shell, making it easier to peel.
- Chop green onions. (You can leave out the green onions if you don’t have them.)
- Mix sesame oil, soy sauce, mirin, sake and red pepper. You can substitute chili oil for the sesame oil.
- Place the seasonings, eggs, and green onions in a plastic bag and leave in the refrigerator for half a day to several days. …You can buy containers for soaking seasoned eggs at 100 yen stores. This is a highly recommended product because you can make seasoned eggs with just a few seasonings.ou can buy containers for soaking seasoned eggs at 100 yen stores. This is a highly recommended product because you can make seasoned eggs with just a few seasonings.
⋈Cut it in half and let the egg yolk soak in the sauce for the best taste. You can put it in your lunch box or put it on your ramen.
A dish that adds ingredients such as garlic, sesame oil, and gochujang to the ajitama recipe is called akuma tamago or mayaku tamago. This is also very delicious, so please try making it. See below for the recipe.
- 6Eggs
- Garlic tube (5g)
- Sake (40g)
- Soy sauce (40g)
- Mirin (40g)
- Chili pepper (pinch)
- White sesame seeds (7g)
- Dashi stock (2g)
- Chili oil (2g)
- Green onion (20g)
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