Ramen Boiled Egg Food
RAMEN EGGS (AJITSUKE TAMAGO)
Ramen Eggs (Ajitsuke Tamago or Ajitama) are delicious as a topping for ramen or enjoyed as a snack. Read on to learn how to make these flavorful Japanese soft-boiled eggs at home.
Provided by Namiko Chen
Categories Side Dish
Time 8h15m
Number Of Ingredients 5
Steps:
- Gather all the ingredients.
Nutrition Facts : Calories 90 kcal, Carbohydrate 2 g, Protein 7 g, Fat 5 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 186 mg, Sodium 311 mg, Sugar 2 g, UnsaturatedFat 3 g, ServingSize 1 serving
RAMEN WITH CHICKEN BONE BROTH, PORK SHOULDER, SOFT-BOILED EGG & GREENS
A steaming bowl of ramen noodle soup is a comforting Japanese classic - slowly simmer the bone broth for a rich depth of flavour
Provided by Jennifer Joyce
Categories Dinner, Lunch, Main course
Time 4h35m
Number Of Ingredients 16
Steps:
- Heat oven to 200C/180C fan/gas 6. For the stock, put the chicken, carrots, onions and ginger in a large roasting tin. Sprinkle with seasoning and roast for 30 mins. Transfer everything from the tin, including the fat and juices, to a large saucepan. Add the shiitake mushrooms and the pork, and pour in 3 litres of cold water. Bring to the boil and turn down to the lowest simmer you can. After the foamy scum rises to the top, skim it off with a ladle and discard. Part-cover with a lid. Let it simmer for 3 hrs but remove the pork after about 2½ hrs, or when it is very soft, and set aside. Strain the stock into a clean pan. Save the chicken and use it for something else. Boil for another 30-40 mins on a medium heat to reduce by a third, then skim the excess fat off. Add about 1 tsp salt and taste to see if it needs more.
- Boil the eggs in a pan for 6 mins, then remove and put in iced water to cool.
- Boil the noodles in a large pan, stirring so they don't stick, until al dente, about 3 mins. In the final minute of cooking, add the greens. Drain and divide between the bowls.
- Mix the ramen seasoning ingredients in a small bowl. Slice the pork and add to the bowls. Pour the broth over each and add the spring onions and bamboo shoots. Peel the eggs, slice in half lengthways and place in each bowl with a dollop of pickled chilli & shallots, if you like. Pass round the ramen seasoning and chilli oil to serve on top.
Nutrition Facts : Calories 798 calories, Fat 32 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 71 grams protein, Sodium 6 milligram of sodium
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RAMEN EGG RECIPE (味付け玉子 - AJITSUKE TAMAGO)
From norecipes.com
Reviews 13Estimated Reading Time 9 mins
- To make the ramen egg marinade, add the chicken stock, soy sauce, sake, sugar, and ginger to a small pot and bring the mixture to a boil. Continue boiling the mixture until it no longer smells like alcohol (this will take about 2 minutes). Let this cool to room temperature before using it.
- Bring the eggs to a rolling boil and then turn off the heat. Set a timer for 5-6 minutes. The time will vary on several factors, including your eggs' size and temperature, your stove's efficiency, etc.
RAMEN SOFT-BOILED EGGS (溏心卤蛋) | ASIAN COOKING MOM
From asiancookingmom.com
Cuisine JapaneseEstimated Reading Time 5 minsCategory Egg
- Carefully take the 6 large eggs from the refrigerator and gently put them in a large plate. Leave them at room temperature while boiling the water.
- Fill a medium saucepan with more than enough water to cover the eggs. The water level should be 1 inch (or 2 cm) above the eggs when the eggs are submerged. Add the 1 tablespoon of salt to the water. Then bring the water to a boil.
- In a Ziploc bag, carefully add the 3 tablespoons of light soy sauce, 3 tablespoons of mirin (or mirin substitute), and 6 tablespoons of water. Seal and set aside.
- When the water is boiling, add the ½ teaspoon of salt. Then use a large ladle to carefully transfer the room-temperature eggs into the boiling water. Make sure not to crack the eggs with the bottom of the pan when adding them to the water.
JAPANESE RAMEN EGG RECIPE: HOW TO PREPARE RAMEN EGGS
From masterclass.com
- 1. Bring a large pot of water to boil. Ensure there’s enough water to cover all 4 eggs adequately.
- 2. Prepare an ice bath in a large bowl, and set it aside. Pour the [soy sauce](https://www.masterclass.com/articles/soy-sauce-explained), mirin, and 1 cup of water into a sturdy resealable plastic bag.
- 3. Add the eggs to the boiling water, and reduce to a rolling simmer. Boil the eggs for around 6–8 minutes to cook the egg white, but leave the egg yolks runny or slightly jammy. (Alternatively, you can also hard-boil the eggs.)
- 4. Immediately transfer the eggs to the cold water bath with a slotted spoon, and let them sit until they’re cool enough to handle.
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