My child loves the ajitama from the ramen shop and requested to have it at home.
I bought several kinds of ajitama at the supermarket, but none of them satisfied me, either because they did not taste like ramen noodles in the first place, or because they tasted like ramen noodles, but the yolks were hard and did not reproduce that sloppy, unique feeling.
Considering preservation and such, I wonder if it is difficult to commercialize aji-tama from a ramen shop.
So I decided to make my own.
Ajitama is not difficult to make, and it all depends on how much of the ingredients you use.
After deriving the most common ingredients and experimenting several times with their distribution, I finally arrived at the ramen shop's ajitama that I was looking for, and I have described how to make it here.
recipe
Materials
| Materials | amount |
|---|---|
| soy sauce | 2 tablespoons |
| mirin | 2 tablespoons |
| 酒 | 1 tablespoon |
| sugar | 1 teaspoon |
| garlic tube | appropriate |
| 卵 | 4 pcs |
Semi-cooked eggs
Boil the eggs in boiling water for 7 minutes, and the yolks will be semi-cooked, but not so liquid that they drip. Remove from heat, discard the water, and cool under running water for 3 minutes to make it easier to peel the yolk.
The following video was very helpful in learning how to peel the calla!
Peeling a half-boiled egg is difficult because the egg is soft, but as shown in the video, if you do not try to peel the egg forcibly, but rather pour water between the white and the egg shell, the egg will peel nicely in time.
I recommend it because you will be surprised how well it peels!
sauce
Mix all ingredients except the egg and microwave for 2 minutes to release the alcohol. Microwave in a deep container as it will boil and splatter.
Half-boiled egg and sauce
Ajitama has that irresistible feeling of sauce soaking into the yolk, but it takes time for the sauce to reach the yolk.
You want to eat it as quickly as possible, so use a toothpick and prick it in several places right up to the yolk so that the sauce can reach the yolk right away.
Place the sauce and eggs in a plastic bag and tie the mouth shut.
Always place the plastic bag in a narrow container so that the entire egg is covered with the sauce, and let it sit in the refrigerator for a day or so.
Impressions, etc.
It has a sweet flavor, but if you want to keep the sweetness low, you can make it without sugar.
If you want the yolks to be runny, reduce the boiling time to 6 1/2 minutes.
Half-boiled eggs are soft and the whites may break, but this is preferable for making aji-tama because it allows the flavor to soak in more easily.
