Ajitama Marinated Eggs (Ramen eggs)

4 - 5 large eggs (2 oz / 57 g in weight)

¾ cup mirin (KETO sub 1–2 tbsp rice vinegar & ⅛ tsp Stevia (tiny amount) & few drops sesame oil)

½ cup regular soy sauce (optional add 1 tsp brown sugar)

½ cup water (optional, use if marinating 6+hrs)

OPTIONAL SPICES: ½ tsp cayenne pepper (skip, or use 25%)

2 cloves of garlic, or 1 inch piece of ginger (sliced)

1 star anise

If using spices (recommended), FIRST bring to a boil, then simmer all marinade ingredients for 3 minutes. Let cool to room temp, about 10 minutes, before adding eggs.
Use DASH egg cooker, filling water above shaded area, stopping below first letterings.
While the eggs are cooking, set up an ice bath for the eggs, or a bowl full of cold tap water in the sink.
When the time is up, remove the eggs and immediately place them in a bowl with cold running water for at least 2 - 3 minutes, OR place them in the ice bath for a few minutes.
Peel the eggs
Place the eggs in the (cooled) marinade. Marinate for at least for 2 hours, or 8 - 12 hours for best results. Above 12hrs gets too salty.
Remove the eggs from the marinade and place them in a separate air-tight container. These can be stored in the fridge for up to 5 days.
Keep the rest of the marinade in an air-tight container in the fridge. This can be re-used for up to 3 weeks.

Course🍤Appetizer

Diets🥩Carnivore...

Category🍳Egg Dish

Cuisine🇯🇵Japanese

Occasions📆Everyday🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 15m