Japanese Home Cooking Class in Tokyo. YUCa's Food & Lifestyle Media from Japan

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  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    May 31(Fri) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jun 21(Fri) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jun 26(Wed) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jun 28(Fri) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jul 1(Mon) 10:00-12:30

    Any in-person class available

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jul 2(Tue) 10:00-12:30

    Ramen & Gyoza

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Recipe : Seasoned Egg

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Ajitama (味玉) is one of the most important toppings for ramen. The longer it is soaked in the marinade, the more flavor it will be added. The half-boiled egg is also a key flavor enhancer. There are a variety of recipes available, but this time I will introduce ajitama, which can be made with only four ingredients.


Ingredients (3 servings):

3 Eggs
3 Tbsp (45ml) Soy sauce
3 Tbsp (45ml) Mirin
3 Tbsp (45ml) Sake

 


Directions:

1. Prepare a pot and bring a water to boil.
2. Put the eggs in a pot and boil them for 6 minutes and 50 seconds.
3. Make a marinade sauce : Prepare a plastic bag. Pour soy sauce, mirin and sake.
4. Take out the eggs from a pot and quickly put in a bowl with plenty of cold water and ice cubes. Wait for a while.
5. Peel the shell of the eggs and put them in a plastic bag to marinade. Move to the fridge and marinate over night.

Memo :
1. Are you looking for Japanese kitchenwares and cooking tools? Please visit our online store!
2. Would you like to cook many more recipes? Download Free recipe app from here! “Recipe by YJC

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