How to Make Nitamago, Japanese Ramen Eggs

Friday, October 27, 2017

How to Make Nitamago, Japanese Ramen Eggs

This morning, I made nitamago (煮たまご, 煮卵), which is also called hanjyuku nitamago (半熟煮卵) and ajitsuke tamago (味付け卵). Tamago (たまご, 卵, 玉子) means an egg (eggs), and ni (煮) means boiled or simmered in Japanese. Hanjyuku (半熟) means half-cooked, and ajitsuke (味付け) means flavored. Thus, these are Japanese flavored half-boiled eggs. You can find nitamago at ramen restaurants in Japan. Many ramen restaurants serve nitamago as ramen toppings.

Tonight, I had these half boiled eggs, which I marinated in soy sauce, mirin and sugar for 12 hours. These had savory soy sauce flavor and so good! Making nitamago is pretty easy, so today, I'm going to share with you how to make nitamago with you.

Ingredients (10 Servings)
5 Tablespoons of Mirin
5 Tablespoons of Soy Sauce
1 Tablespoon of Sugar
11 Tablespoons of Water
10 Eggs

1. (Make Marinade Sauce) Put mirin, soy sauce, sugar and water into a sauce pan, and bring to a boil.

Then, move it in a stainless steel bowl and place it over iced water. Let it cool.

Chill the Marinade Sauce

2. (Make Half-Boiled Eggs) Bring water to a boil. Put eggs in a boiling water. Cook them for 6 minutes.

Move eggs in iced water. When eggs are fully chilled, peel them.

3. (Marinate Eggs) Move peeled eggs in a glass container (I used a 7-cup Pyrex round storage.) or Ziploc Bag. Pour chilled marinade sauce in it. Marinate it in the refrigerator for 12 hours. Flip eggs over a few times (If you use a Ziploc Bag, you don't need to flip eggs over.).