So, this is what I started on Sunday! Behold, ajitama (味玉), aka soy sauce soaked soft boiled eggs, that are typically served with ramen! These will be a great side, especially with the hotter days that are coming.
Makes however many eggs you want it to make, though you may lose a few in the soft boiling process! Just be prepared for a three day wait.
- ¼ c mirin (Japanese rice wine, can be found in grocery stores)
- ¼ c soy sauce
- ½ c water
- Several pieces garlic and ginger, peeled and chopped
- Dash sesame oil
- Eggs (however many you like, plus a few just in case you lose any in the soft boiling process)
Combine everything except the eggs in a plastic container.
Meanwhile, to soft boil the eggs, bring a pot of water plus 1 T vinegar (whatever type you have on hand works) to boil, with a ice water bath on the side. Once the water is at a soft boil, add your eggs, boil for six minutes, and then remove the eggs and put in the ice water bath. Peel your eggs, and then add to the sauce bath. You will probably lose a few eggs in this process (I lost two to peeling). This is okay! Unless you’re superhuman. If you are, come peel my eggs.
Put the peeled eggs in the fridge for three days, occasionally rotating them to make sure they are soaking up the sauce bath. And then, eat as a side, or with your ramen, or anything else you may so desire!