Cara Memasak Ramen Egg (Ajitama) Untuk Pemula!

Ramen Egg (Ajitama). Bring a pot with enough water to cover your eggs to a boil. Take eggs out of the refrigerator and poke a small hole into the bottom of each egg. These are the soft-boiled eggs that are served on top of your steaming hot bowl of ramen.

Half-Boiled Ajitama (Seasoned Ramen Eggs) have slightly firm egg whites and luscious custard-like yolks. The sweet soy seasoning give the eggs unbelievable flavor. Famously used as a topping for ramen but can be enjoyed as a snack anytime. Cara membuatnya pun cukup mudah, kamu dapat menyiapkan Ramen Egg (Ajitama) hanya dengan menggunakan 5 bahan dan 4 langkah saja. Berikut ini bahan dan cara untuk membuatnya, bikin Ramen Egg (Ajitama) yuk!

Bahan Ramen Egg (Ajitama)

1. Gunakan 4 of Eggs.
2. Sediakan 3 tablespoons of soy sauce.
3. Gunakan 3 tablespoons of mirin.
4. Gunakan 3 tablespoons of sake.
5. Siapkan 1 teaspoon of sugar.

Baically Ajitsuke Tamago or Ajitama is the kind of egg you usually get from ramen restaurant. AnakJajan often judge how legit the ramen restaurant is just by looking at their egg, forgive us for being judgmental but for us ramen egg should be well marinated with beautiful runny yolk in the middle if you know what we mean. Ramen eggs (or Ajitsuke Tamago, or Ajitama) are one of the most popular ramen toppings. They add a nice soft bite and some additional flavors to the bowl.

Langkah-langkah membuat Ramen Egg (Ajitama)

1. Boil the eggs and peel..
2. While boiling the eggs, in a different pan/pot, cook soy sauce, mirin, sake and sugar to cook off the alcohol..
3. Put peeled eggs and the liquid(from step 2) into a plastic bag and push out the air..
4. Wait 6 hours to one day..

At its core, the recipe for ramen eggs is fairly simple - it's a soft boiled egg that is marinated in seasoning. The seasoning can be anything really. The eggs commonly served in ramen have a number of names: Ajitama, Hanjuku tamago, Yudetamago, so on and so forth. For our purposes we'll just call them ajitama. (Side note: This is different from onsen tamago , a slow-cooked egg named for hot springs, characterized by a liquidly white and yolk with a below-poached texture. Ajitama is a marinated ramen egg.

Share this post