Hey everyone!
This is my second time making ramen eggs (ajitsuke tamago), and I’d love any tips or feedback to help improve them.
For the marinade, I made a basic dashi using kombu and dried shiitake, then added high-quality soy sauce, mirin, and cooking sake. I brought it all to a low simmer to let the flavors meld. To add extra depth, I threw in a bit of honey, some garlic cloves, and a slice of ginger.
For the eggs, I did a standard 7-minute boil followed by an ice bath to stop the cooking and make peeling easier.
Once both the marinade and eggs were fully cooled, I combined them in a ziplock bag and let them marinate in the fridge for 24 hours.
They tasted great — but I feel like there’s still room for improvement.
Also if anyone has any tips on how to store them, for now I just put them in a sterilised glass jar but I’d love to hear your thoughts.
by Nils_Pils_