I love ramen. More than that, I love that little egg that comes every bowl of the slurppy noodles – ajitama ( flavoured egg ). A well done ajitama could elevate the goodness of the ramen to the next level. Like a swordsman with his blade, the flavoured egg could really tell how meticulous the chef is with his cooking because the ajitama is made not in one day but three days! And the precision in getting the eggs out of the boiling water into the ice water dictates how runny the yolk is. We are not making hard boiled eggs here. A perfect ajitama when sliced open, flows a yellow river and each bite, you can savour the aroma of the marinate.
So I set out to make my own flavoured egg armed with recipes from
here, here and there.
With a little twist and modifications, let the show begin!
Download my recipe here =>> Ajitama Recipe.
5 cloves Garlic
A little sesame oil
Kikkoman Premium Soya Sauce
Leek (use only the green parts)
Finely chopped the garlic and ginger. Chopped the spring onion and leek ( Use only the green ‘leafy’ part). Place them all in a tupperware not too deep yet yet enough to cover your eggs. Some recipes uses only soy sauce but i was trying out Ramen Walker sauce recipe includes leeks and all to add flavour to the bath.
Sprinkle a dash of danshi stock and add a dap of sesame oil as you wish for a better taste. The ratio of water to Kikkoman Soy Sauce is 3 : 1 meaning for every 150ml of water, you need 50ml of soya sauce.
The sauce bath is ready for our eggs to swim in! Now comes the most critical part, the cooking of the eggs! We have to be really careful here with the time else we end up with flavoured hard boil eggs instead.
Heat up a pot of water. Wait for it to boil. When its boiling (meaning the water is bubbling) , drop the eggs in. To be safe, mascot and i tested with 1 egg first, we took it out after 5:30 mins in the boiling water (Singapore eggs are slightly smaller so you really should not leave it in for too lon) and drop it into the icebath. The first one was a success with a runny yolk center! We dropped the remaining 8 eggs into the pot. This time we waited 5:40mins for it to cook as there were more eggs.
Prepare the ice bath. Dish the eggs out after 5:40mins and cool in in the ice bath to stop the cooking process (Tip: Add 1-2 teaspoon of vinegar to the icebath for easy peeling of the eggs)
Peel the eggs carefully to avoid breaking them. You roughly can tell if your eggs is semi cooked as you peel them, you can feel their swooshy center. Last step, let the eggs swim in the sauce pool, tada!
You will need to soak them for some days. Recommended is 3 days. The eggies will float up no worry, they will submerge after u cover the lid (or at least mine did) else gently rock them side to side with lid on to make sure the egg is evenly coated when you check on them each day. Cant wait for the 3 days to pass!
3 days later..
Yays!! Finally.. it really to be eaten. Look at how evenly coated the eggs are. I open one up and wow.. Its kinda perfect.. Ps. I cut using a knife so it looks kinda jagged. A good way to half it would be using fishing line so the edges will be smooth.
Its time to know whether the taste matches the look. One bite and…. colour goes out of my face. ITS FREAKY SALTY. Its like you just dump a whole ball of salt into your mouth!!! Omg i need to edit the recipe. Maybe instead of 1:2, the ratio of the soy sauce to water. It should be 1:4 or even 1:5. And soak for perhaps just two days? three days is too much! HMPHHH!! i need to experiment again to perfect it. I shall do attempt 2 this coming friday. Till then!
The eggs i used were fresher this time and i realised its much harder to peel than the previous round. Therefore, for easy peeling, use eggs approx 1 wk old.