Ingredient and Portion
Ajitsuke Tamago / Japanese Runny Egg
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Ajitsuke Tamago (Japanese Runny Egg) is marinated soft boiled egg. The egg is frequently served in Japanese restaurant along with Japanese Ramen, sometimes for an extra $2 (which I feel is ridiculous..expensive..). The characteristic of the Ajitsuke Tamago is that the egg whites are hard boiled (solid but soft, delicate yet firm) while the egg yolk are runny/molten.
I am posting the Ajitsuke Tamago Recipe here. In addition, there are several tricks to making this. I will list those that I know in this post. (If you know of any others, please let me know. So that, we can share it in here for everyone. Thanks.)
Below is the recipe for making five Ajitsuke Tamago.
Detailed review: http://foodiefc.blogspot.sg/2012/07/ajitsuke-tamago-recipe.html
I am posting the Ajitsuke Tamago Recipe here. In addition, there are several tricks to making this. I will list those that I know in this post. (If you know of any others, please let me know. So that, we can share it in here for everyone. Thanks.)
Below is the recipe for making five Ajitsuke Tamago.
Detailed review: http://foodiefc.blogspot.sg/2012/07/ajitsuke-tamago-recipe.html
Difficult
15 mins
More Photo(s)
Ingredients:
1) Five room temperature eggs
2) One pot of boilding water
3) One pot of ice water
4) Soy Sauce
5) Water (boiled water that has been cooled to room temperature)
6) Brown sugar
7) Mirin (not necessary - depending on type of marination sauce)
8) Sake (not necessary - depending on type of marination sauce)
Items required:
1) Two pots (one for boiling water, the other for ice water)
2) Thumbtack
3) Spoon
4) Timer / Mobile phone
5) Ziplock bag / Bowl & Paper towel
6) Fridge
1) Five room temperature eggs
2) One pot of boilding water
3) One pot of ice water
4) Soy Sauce
5) Water (boiled water that has been cooled to room temperature)
6) Brown sugar
7) Mirin (not necessary - depending on type of marination sauce)
8) Sake (not necessary - depending on type of marination sauce)
Items required:
1) Two pots (one for boiling water, the other for ice water)
2) Thumbtack
3) Spoon
4) Timer / Mobile phone
5) Ziplock bag / Bowl & Paper towel
6) Fridge
Seasoning
To make the Marination Sauce:
Two methods, either (a) or (b)
(a)
2 cup water (boiled water that has been cooled to room temperature)
1/2 cup soy sauce
1/2 tbsp brown sugar / white sugar, to taste
Combine the water, soy sauce and brown sugar. Mix well and ensure that the brown sugar has been dissolved before adding in 1 slice of ginger. You can add other ingredients such as spring onion, seasame oil, anything to your liking. Also, change the proportion of soy sauce, water, sugar to suit taste.
(b)
1 cup water (boiled water that has been cooled to room temperature)
1 cup sake
1/2 cup mirin
1/2 cup soy sauce
1/2 tbsp brown sugar / white sugar, to taste
Combine the water, sake, mirin, soy sauce and brown sugar. Mix well and ensure that the brown sugar has dissolved. You can add other ingredients such as spring onion, seasame oil, anything to your liking. Also, change the proportion of soy sauce, water, mirin, sake, sugar to suit taste.
Two methods, either (a) or (b)
(a)
2 cup water (boiled water that has been cooled to room temperature)
1/2 cup soy sauce
1/2 tbsp brown sugar / white sugar, to taste
Combine the water, soy sauce and brown sugar. Mix well and ensure that the brown sugar has been dissolved before adding in 1 slice of ginger. You can add other ingredients such as spring onion, seasame oil, anything to your liking. Also, change the proportion of soy sauce, water, sugar to suit taste.
(b)
1 cup water (boiled water that has been cooled to room temperature)
1 cup sake
1/2 cup mirin
1/2 cup soy sauce
1/2 tbsp brown sugar / white sugar, to taste
Combine the water, sake, mirin, soy sauce and brown sugar. Mix well and ensure that the brown sugar has dissolved. You can add other ingredients such as spring onion, seasame oil, anything to your liking. Also, change the proportion of soy sauce, water, mirin, sake, sugar to suit taste.
Method
1) Pierce the base of each egg with a thumbtack to make a small hole. This will prevent the egg from cracking when placed into boiling water.
2) Using one pot of water, bring it to a boil. After that, reduce the heat to bring it to a bare simmer. Gently lower the eggs in with a spoon and start the timer.
3) Cook for 5mins and 45 seconds. Using a spoon, take out the eggs and put them into a pot of ice water for at least 5 minutes. This process is called 'shocking', it will stop the cooking process and create a layer of air between the shell and membrane making it easier to peel.
4) Gently de-shell the eggs. This is the hardest part as the egg (white) is very delicate and fragile; wobbly and soft.
More details: http://foodiefc.blogspot.sg/2012/07/ajitsuke-tamago-recipe.html
2) Using one pot of water, bring it to a boil. After that, reduce the heat to bring it to a bare simmer. Gently lower the eggs in with a spoon and start the timer.
3) Cook for 5mins and 45 seconds. Using a spoon, take out the eggs and put them into a pot of ice water for at least 5 minutes. This process is called 'shocking', it will stop the cooking process and create a layer of air between the shell and membrane making it easier to peel.
4) Gently de-shell the eggs. This is the hardest part as the egg (white) is very delicate and fragile; wobbly and soft.
More details: http://foodiefc.blogspot.sg/2012/07/ajitsuke-tamago-recipe.html
Tips
1) Use room temperature egg
2) Use 3 to 6 day old eggs. Older eggs are easily to peel.
3) Bare simmer means that there are pin dot size bubbles rising up around the eggs.
More details: http://foodiefc.blogspot.sg/2012/07/ajitsuke-tamago-recipe.html
2) Use 3 to 6 day old eggs. Older eggs are easily to peel.
3) Bare simmer means that there are pin dot size bubbles rising up around the eggs.
More details: http://foodiefc.blogspot.sg/2012/07/ajitsuke-tamago-recipe.html
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