Ramen Eggs (Ajitsuke Tamago)
- Ready in: 40 minutes plus 12 hours marinating
- Serves: 12
- Complexity: very easy
- kcal: 63
- 1 cup water
- ½ cup soy sauce
- 1 tbsp SIDS HOT WORCESTER SAUCE
- ½ cup saké
- ½ cup mirin
- ¼ cup sugar
- 12 eggs
- water for boiling
- water, cold for cooling
Heat the water, soy sauce, SIDS HOT WORCESTER SAUCE, saké, mirin and sugar in a sauce pan until the sugar has dissolved and cooled completely.
Fill a large pot with water, bring to a hard boil, add 4 eggs and cook for 6 minutes before transferring them to a large bowl filled with cold water until completely cool. Repeat for remaining eggs.
Peel the eggs and place them in a large ziplock bag with the marinade, seal and let marinate overnight in the fridge.
Note: You can marinate for less time for less flavour or more time (up to 2-3 days) for more flavour.
You can omit the mirin.
Tip: Use leftover marinade from Chashu Pork which will also have all of the pork juices to add even more flavour.