To help with the peeling. After about 30 seconds in the ice bath. Pull your eggs out one by one. Cracking the shells all over with the back of a spoon then get them right back in to the ice bath. It helps to get water under the membrane. I was at a ramen shop in Japan and watched one of the cooks making eggs while I was eating my bowl.
@@centuruslee heres a better tip: put it in zip lock bag and push out as much air as you can. Eggs stay full submerged in the liquid. But of course, we have forever plastics so you're ingesting chemicals no matter what you do...
When boiling eggs I have found using steam to work best. Put about an inch of water in bottom of pan and bring to a boil. Put the eggs in for 6:30 and put a lid on it. This way it doesn't matter how many eggs as they don't have to be covered by water. 6:30 gives you firm white and runny yolk so perfect for it.
From my ramen mentor during my job trial (I'm working at a ramen shop starting 12 July) seems like it depends on how big your eggs are from small to big it's a margin between 6-7 minutes after the cooking and peeling it's the same method but for cutting the egg a stretched out fishing line works best as no yolk would be lost!
I agree. I just did RT for 6:30 and they were fine. The idea of putting the eggs in cold water and then heating may (or may not) make it difficult to gauge the timing depending on how fast the water heats up. If you want to see what eggs look like as a function of time watch Alex, the French guy's video here: th-cam.com/video/HzIdk8UHHUU/w-d-xo.html. He does a bunch of eggs taking them out at 30 second intervals. His other cooking videos are priceless.
I did this recipe by memory and forgot the water. It made for the most delicious eggs i have ever eaten. Its expensive tho, so now im using water in the brine. I recomend everyone to try it without water atleast once. 50/50 shoyu and mirin
We have large eggs over here and I do them for 6.40 minutes and I only cool them in cold water not ice water. I also try and peel them when slightly warm as I’ve found I don’t damage as many this way. For curing I use the liquid from chasu and cure for 2-3 days as I like them slightly darker than yours. Nice upload thanks
Nice tips. I think thats whats great about making ramen. there is literally a million ways to make the same bowl, it comes down to personal preference after a certain point.
Get a flashlight and shine it on the bottom of the egg to find the membrane bubble. Take your pin and poke a hole through center of the bubble. Get the water to a rolling boil and put the eggs in for 7 minutes. Take them out and put them in the ice water. After they cool crack the egg on the bottom and roll it submerged under the water for a clean peel.
Probably a bit late for that, but to easily peel an egg, I use a teaspoon to gently separate the shell from the egg. I started doing that after seeing someone do it in a ramen shop in Tokyo and never broke a single egg since!
Great tip, if you get one of those cheap egg slicers, you can cut the wire and re-wrap the wire to cut the middle of the egg. The ultra low profile wire keeps most of the yolk intact!
Just discovered your channel and love it! Thanks for the paper towel trick, really helps get even colouring. Keep up the great work! Just in case someone's interested, I personally like my eggs cooked for 6mins (starting at room temperature) and use leftover liquid from braising my chashu (basically I use water, kombu, shitake, sugar, dark and light soy sauce, sake and mirin). There's always plenty left and it's good for marinating or cooking rather than just pouring it away... :)
@@WayofRamen Wow, never thought of that! How bout you making a video about that? Something like "tips and tricks of reusing instead of throwing away"? :)
Hey, love your channel. Another great way to keep eggs submerged is by putting a water weight over them. As simple as a ziploc bag, or plastic wrap and enough water to top off the container. Be sure to carefully remove any air after putting in place is a great way to keep microbes from spoiling the curing liquid or marinade.
if the egg is cold, 6 minutes to 6:30, if it's room temp, 5,30. if the egg is old, make sure to poke a hole. to peel, crack over the counter at the top and bottom and lightly at the sides, then peel off slowly around from top to bottom in a spiral motion, using your thumb and index finger, index grips the shell off the egg white, thumb cracks it and avoids it planking against the flesh of the egg, kind of like a clicking motion. that way always worked fine for me. as for ajitama, I usually use an equilibrium brine based on weight of water + eggs (until the eggs are covered) and then I add 10% soy sauce and 8% (Ramen_Lords Recipe).
A few questions: how long can the eggs be left in the fridge once brined? And I assume they should be left in the tare until used? can the tare be re-used to make more ajitama? cause there sure is a lot for 4 eggs. just made some last night and cant wait to try it tomorrow
I love using the Sous Vide process for eggs when I make more than just a couple. They can stay in the pre-set water for hours and hours but they will remain perfect inside!
late to the party, but I steam my eggs, use one of those folding metal steamer baskets, get the water up to a boil, add the eggs and steam for 7 minutes, then just pull the entire basket and chill in ice water, I've found this works great and I don't have to fish my eggs out one at a time and risk dropping them on the way to the ice bath.
I've had issues with getting the yolks done perfectly when I start from cold which is always my main concern with ajitama but if you have any tips for that please share them for us! Thanks for watching!
@@WayofRamen I use a plastic egg timer that you leave in the water and it's surprisingly accurate as long as you cool the eggs quickly like you do in the video. They have them in kitchen stores and Amazon. $5 well spent
twice a year i get this insane urge to eat ramen - always during the transitional seasons - and i know there are like over a thousand videos for how to do this: but i always always always come back to this one. this is the video that turned me snobbish over ajitama 😅now it takes me 2 days to make ramen😅
For particularly rich bowls, I marinade the egg in ponzu sauce; the result is a savoury and tangy egg that contrasts well with something like a tonkotsu broth. I hope you give it a try.
I just found your channel and I can't wait to try these recipes! Something I've noticed from boiling eggs is that they peel so much easier if you salt the water first. I hope this helps, and I look forward to more of your videos!
@@WayofRamen I work as a Ramen Chef I usually crack the whole boiled egg with little bumps in a hard surface before start peeling, and make sure to start from the air bubble it's the best way to Peele I'm my humble opinion.
Poking that hole in the eggshell releases the air inside. Eggshell thickness varies from region to region and a thin eggshell may crack under the pressure while you boil the eggs. Releasing the air allows the eggshell to withstand greater pressure.
Try using a pressure Cooker to cook the eggs. You don't need to poke a hole and the shells will come right off. Set the eggs on a trivet with about a cup of water underneath. Cook it for about 3 minutes with a 5 minute natual release after. Then do the ice bath. You may have to adjust the time as I'm sure there is variation in pressure cookers
Hey, awesome video. After cooling them down try giving them a little tap to crack them and then rubbing the eggs between your palms and then peel. They’ll come right out 😀
I have been making several small batches of ajitama this week after making huge amount of tonkotsu-shoyu broth. The first batch was awful and I was destroying most of the eggs trying to peel them. I switched from normal size brown eggs to jumbo size white eggs and I had so much better luck, having a 100% success rate. Maybe I was doing better since it was my second and third time around, but I think having a larger egg puts more white between you and the yolk, making the egg more stable as you peel. My mother also swore to me that white eggs peel better than brown eggs but I am still not sure if I am convinced.
I'm using this recipe (thanks for sharing, I love stuff that uses leftover ingredients and isn't too busy flavor-wise) to use up some shoyu and mirin and have a quick ready meal while packing for a move. Only ingredient I lack is bonito flakes, I'll substitute with a kombu strip and let you know you it works out. Peace, and thanks for this fun channel, I'm listening to your podcast while packing and it does ease a little fatigue up!
@@WayofRamen And here they are, appetizer for easter sunday. I'm very pleased to see the yolk is a little runny and perfect, and that the whites have firmed up beautifully. Curing process has gone well, and I can't taste the kombu at all, which is to me good results. Happy easter to you and your lovely family!
After Cooling off in the ice bath, I like to use a spoon and tap the entire egg, not just one side, so that there be crack everywhere and the shell comes off easier and the egg looks better.
There is a small typo in the description under ingredients, it should be "mirin" not "miri". Thanks for the great video! I'm learning about Ramen for the first time and your channel is very resourceful! :)
I use kikkoman or Yamasa usually. In Japan this style of shoyu is called Koikuchi shoyu. In some recipes I use different styles of shoyu but I usually specify if I do.
So can you re-use the Tare? I finished making 6 eggs with the Tare, then I boiled the Tare and re-used it for 6 new eggs and it seemed to work completely fine. But I'm wondering how many times I can just boil the Tare and re-use it again?
Will these have a distinctive sweet undertone or are they just flat out salty? So far the recipe I’ve tried was much saltier than I like with little to no sweetness compared to the ajitama served at my favorite ramen place. The recipe I used had soy sauce, mirin, and sake of equal portions, if I recall correctly.
i just made this before watching the video with the exact same ingredients but didn't boil the the marinade just mixed everything and put in the fridge with eggs will it be okay?
Hello man! Thanks for your tips! I am trying myself with ramen, and im enjoying it a lot. On my last try, i managed to do ajitama eggs. I just have a doubt about it. I would preffer the ajitama to be hot, and not cold. Do u have any tips to hot it before topping it over the ramen? I think something with the hotting chachu too would be nice
I like to put a few cloves, star anise, and cardamom pods in my tare, and I usually do half shoyu and half mirin. The nice part is that the tare keeps forever essentially, so you can reuse it for future ajitama.
Hey, I have an Ajitama question. Is it possible to use the broth/marinade with new eggs? For example, you make the marinate, boil the eggs, keep and eat them over 7 days. After that boil a new batch and throw them in there for another 7 days. Or the process of curing the eggs makes the marinade go bad?
@@reaphics9978 From my experience the broth only gets tastier with time. Of course I don't have eggs in it all the time. Last time I cured 2 batches of eggs over 2 weeks. Then I kept the broth for a while longer and used it to throw for some umami with fried rice, or other soups. Of course everything was in the fridge at all times!
I saw a Video, with the recommend to reboil it. I tried it and I could see that a lot of egg protein flocked out while boiling. So I straind it two times and the tare seems ok for reusing it. Trust your taste and smell.
Have you tried freezing the eggs? I like my yolks runny, so I cook them fir about 6 minutes, shock them and freeze then in the freezer. Peel them under running water while frozen. You won't wreck any eggs that way and the freezing is said to intensify the flavor in baked eggs but I haven't compared that yet. After peeling put the frozen eggs in the marinade in a fridge for a day to thaw and soak up the flavor. You'll have to start earlier with this method, but it'll make peeling much much easier.
@@WayofRamen I only ever froze eggs for making deep fried/baked eggs, I once read that freezing intensifies the yolks taste, but I cannot remember where. I am trying it right now, will report on sunday :)
@@WayofRamen so I can report mixed results. The peeling of course didn't destroy any eggs, but on some of the eggs the freezing expanded the eggwhite unevenly resulting in a sponge like texture that was kind of weird but not entirely unpleasant. The egg yolks were out of this world though! Some eggs had perfect eggwhite and the same intense yolk flavour; I am not sure though why some kept their perfect exterior and some didn't. I'll do a few tests once I come up with an idea how to prevent the freezing damage, while still getting the benefits of easy peeling and intensified yolk.
Yeah, I do that. It’s 8mins @ 90°C/194°F then on ice (or rested for 30 mins if you like a firmer yolk, then on ice). To reheat them later it’s 15mins @ 60°C/140°F
I use a spoon to peel my eggs. Once you get em cracked, you can slide the spoon between the shell and the egg white. Might need some trial and error to find the right size spoon though :)
I just ordered ramen in doordash and they forgot to add the ajitama. So I wondered, how hard can it be to make my own and just add it to my ramen. Now I just have to wait 2 days :(
Sorry for the delayed response. Yeah eggs take some time to cure. Of course they'll still taste pretty good if you eat the same day, but letting them soak for 2 days makes them taste way better.
Hi! I tried following this but for some reason my eggs external color turned really dark like a dark brown... I'm worried I may have boiled the shoyu mixture too long 😢
I do my eggs 7.5 minutes and with a slightly different tare; I like to use garlic, ginger and stem of green leek on top of what was used in this video.
Going down the rabbit hole of ramen at 3:42 am and thinking of making this tomorrow. To be clear, Shoyu is just legitimate Japanese Soy Sauce right? I have a bottle of Kikkoman "Japan Made" Soy Sauce, will that work?
You need to let them brine for at least a day or 2, after that you just need to keep an eye of them as they'll continue to get saltier as they sit in it. I've used them up to 4 days after making them but I wouldn't go for longer than a week.
6 minute egg boil, then dump it in a large container and run cold tap water over it for a minute. And tare is 500ml water, 250ml teriyaki. sometimes 300ml teriyaki.
simply use a gram of food grade sodium hydroxide in the boiling water. It raises the PH and makes the eggs slip out of their shells every... single... time. It's the same method that companies use to make prepackaged peeled, boiled eggs you find in just about any store.
Have you seen Papadesuyo777's channel? I think you would, but just in case, i found a trick he does to slice the egg, which uses a fishing line / nylon string of sort to cut the egg neatly, the yolk intact for the bowl. Anyway, really appreciate this channel aka library of ramen knowledge. Keep making great videos
To help with the peeling. After about 30 seconds in the ice bath. Pull your eggs out one by one. Cracking the shells all over with the back of a spoon then get them right back in to the ice bath. It helps to get water under the membrane. I was at a ramen shop in Japan and watched one of the cooks making eggs while I was eating my bowl.
That seems fun.
This is exactly what I do. Works like a charm.
Wish I read this comment 1 hour ago, just destroyed 4 eggs and vandalized 3 more which are still edible.
I just did what you described and peeling the eggs was a breeze! Thank you for this tip!
@@TheDarthpsiat least you made it to peeling- two of mine cracked in the pot
The paper towel on top of the eggs is genius!
It grosses some people out (my wife), but it works so well!
Saran wrap works very well as well
@@momentomori4500 no it wont work, saran wrap cant sork the water like paper towel
@@WayofRamen yeah my dad was pissed off he saw me do that for my ramen eggs. He said "think about all the chemicals in the towel!"
@@centuruslee heres a better tip: put it in zip lock bag and push out as much air as you can. Eggs stay full submerged in the liquid. But of course, we have forever plastics so you're ingesting chemicals no matter what you do...
When boiling eggs I have found using steam to work best. Put about an inch of water in bottom of pan and bring to a boil. Put the eggs in for 6:30 and put a lid on it. This way it doesn't matter how many eggs as they don't have to be covered by water. 6:30 gives you firm white and runny yolk so perfect for it.
Nice will have to try it out. Thanks!
Great
I boil my eggs for 6min 30sec because I like them a bit more runny. Love your videos and keep up the amazing content
6 min 30 sec is solid too! Thanks for watching!
From my ramen mentor during my job trial (I'm working at a ramen shop starting 12 July) seems like it depends on how big your eggs are from small to big it's a margin between 6-7 minutes after the cooking and peeling it's the same method but for cutting the egg a stretched out fishing line works best as no yolk would be lost!
refrigerated eggs 7 minutes, roomtemp 6 minutes :)
I crack the bottom while in the icebath - it really does help with the peeling.
Very nice!
I agree. I just did RT for 6:30 and they were fine. The idea of putting the eggs in cold water and then heating may (or may not) make it difficult to gauge the timing depending on how fast the water heats up. If you want to see what eggs look like as a function of time watch Alex, the French guy's video here: th-cam.com/video/HzIdk8UHHUU/w-d-xo.html. He does a bunch of eggs taking them out at 30 second intervals. His other cooking videos are priceless.
I did this recipe by memory and forgot the water. It made for the most delicious eggs i have ever eaten. Its expensive tho, so now im using water in the brine. I recomend everyone to try it without water atleast once. 50/50 shoyu and mirin
We have large eggs over here and I do them for 6.40 minutes and I only cool them in cold water not ice water. I also try and peel them when slightly warm as I’ve found I don’t damage as many this way. For curing I use the liquid from chasu and cure for 2-3 days as I like them slightly darker than yours. Nice upload thanks
Nice tips. I think thats whats great about making ramen. there is literally a million ways to make the same bowl, it comes down to personal preference after a certain point.
There's a super thin membrane under the egg shell. Get under this and it'll peel super easy. It kinda takes the whole shell off in one piece.
Get a flashlight and shine it on the bottom of the egg to find the membrane bubble. Take your pin and poke a hole through center of the bubble. Get the water to a rolling boil and put the eggs in for 7 minutes. Take them out and put them in the ice water. After they cool crack the egg on the bottom and roll it submerged under the water for a clean peel.
Probably a bit late for that, but to easily peel an egg, I use a teaspoon to gently separate the shell from the egg. I started doing that after seeing someone do it in a ramen shop in Tokyo and never broke a single egg since!
Hi, im newbie in making ajitama. How do u poke a hole in the egg without getting the egg whites dripping out?
Great tip, if you get one of those cheap egg slicers, you can cut the wire and re-wrap the wire to cut the middle of the egg. The ultra low profile wire keeps most of the yolk intact!
Just discovered your channel and love it! Thanks for the paper towel trick, really helps get even colouring. Keep up the great work!
Just in case someone's interested, I personally like my eggs cooked for 6mins (starting at room temperature) and use leftover liquid from braising my chashu (basically I use water, kombu, shitake, sugar, dark and light soy sauce, sake and mirin). There's always plenty left and it's good for marinating or cooking rather than just pouring it away... :)
Chashu marinade is great. can also be adjusted a little bit and used for the tare for the ramen too.
@@WayofRamen Wow, never thought of that! How bout you making a video about that? Something like "tips and tricks of reusing instead of throwing away"? :)
Hey, love your channel. Another great way to keep eggs submerged is by putting a water weight over them. As simple as a ziploc bag, or plastic wrap and enough water to top off the container. Be sure to carefully remove any air after putting in place is a great way to keep microbes from spoiling the curing liquid or marinade.
if the egg is cold, 6 minutes to 6:30, if it's room temp, 5,30. if the egg is old, make sure to poke a hole. to peel, crack over the counter at the top and bottom and lightly at the sides, then peel off slowly around from top to bottom in a spiral motion, using your thumb and index finger, index grips the shell off the egg white, thumb cracks it and avoids it planking against the flesh of the egg, kind of like a clicking motion. that way always worked fine for me. as for ajitama, I usually use an equilibrium brine based on weight of water + eggs (until the eggs are covered) and then I add 10% soy sauce and 8% (Ramen_Lords Recipe).
A few questions: how long can the eggs be left in the fridge once brined? And I assume they should be left in the tare until used? can the tare be re-used to make more ajitama? cause there sure is a lot for 4 eggs. just made some last night and cant wait to try it tomorrow
Is there a way I can heat up the egg after taking it out the fridge without cooking the yolk
I love using the Sous Vide process for eggs when I make more than just a couple. They can stay in the pre-set water for hours and hours but they will remain perfect inside!
late to the party, but I steam my eggs, use one of those folding metal steamer baskets, get the water up to a boil, add the eggs and steam for 7 minutes, then just pull the entire basket and chill in ice water, I've found this works great and I don't have to fish my eggs out one at a time and risk dropping them on the way to the ice bath.
If you want the shells to come off cleanly, add the eggs to the pan in cold water before you turn on the heat.
I've had issues with getting the yolks done perfectly when I start from cold which is always my main concern with ajitama but if you have any tips for that please share them for us! Thanks for watching!
@@WayofRamen I use a plastic egg timer that you leave in the water and it's surprisingly accurate as long as you cool the eggs quickly like you do in the video. They have them in kitchen stores and Amazon. $5 well spent
@@JJEQ cool! Thanks for the tip
@@JJEQ or you can just use the spoon strat
twice a year i get this insane urge to eat ramen - always during the transitional seasons - and i know there are like over a thousand videos for how to do this: but i always always always come back to this one. this is the video that turned me snobbish over ajitama 😅now it takes me 2 days to make ramen😅
This is a wonderful tutorial!
For particularly rich bowls, I marinade the egg in ponzu sauce; the result is a savoury and tangy egg that contrasts well with something like a tonkotsu broth. I hope you give it a try.
Thank you!!
I just found your channel and I can't wait to try these recipes! Something I've noticed from boiling eggs is that they peel so much easier if you salt the water first. I hope this helps, and I look forward to more of your videos!
Thanks very much Jo! I have to try that out! I always seem to destroy at least 1 or 2 eggs when peeling.
@@WayofRamen I work as a Ramen Chef I usually crack the whole boiled egg with little bumps in a hard surface before start peeling, and make sure to start from the air bubble it's the best way to Peele I'm my humble opinion.
@@WayofRamen Haha, I hope it works for you too!
I wish I saw this before I prepared my eggs last night. Is soy sauce very different from Shoyu?
Shoyu is just the Japanese word for soy sauce.
I believe Shoyu has a wheat component, and therefore not as agressive as chinese full soy sauce?
can the brine be reused after 2 days in the fridge?
I’ve found that a tiny bit of rice vinegar works well in the tare. Great video!
Rice vinegar probably does add some depth of flavor. Good idea. Thanks for the comment Al, I really appreciate you always watching these videos.
Can you use Hondashi instead of Bonito flakes? I don’t have any
I dont want to waste all this tare, is there anyway I could alter the tare I have now to make a shoyu tare?
How do u heat the egg for the ramen without overcooking it
Is it possible to reuse the sauce for a different recipe?
Poking that hole in the eggshell releases the air inside. Eggshell thickness varies from region to region and a thin eggshell may crack under the pressure while you boil the eggs. Releasing the air allows the eggshell to withstand greater pressure.
What are the ratios for the sauce
Try using a pressure Cooker to cook the eggs. You don't need to poke a hole and the shells will come right off. Set the eggs on a trivet with about a cup of water underneath. Cook it for about 3 minutes with a 5 minute natual release after. Then do the ice bath. You may have to adjust the time as I'm sure there is variation in pressure cookers
I really need to get a smaller pressure cooker to try things like this. Thanks for sharing the method!
@@WayofRamen it does an amazing job of getting flavor and geletin out of bones when you're making stock too
Hey, awesome video. After cooling them down try giving them a little tap to crack them and then rubbing the eggs between your palms and then peel. They’ll come right out 😀
If I don't have access to katsuboshi, is hondashi a decent substitute??
I have been making several small batches of ajitama this week after making huge amount of tonkotsu-shoyu broth. The first batch was awful and I was destroying most of the eggs trying to peel them. I switched from normal size brown eggs to jumbo size white eggs and I had so much better luck, having a 100% success rate. Maybe I was doing better since it was my second and third time around, but I think having a larger egg puts more white between you and the yolk, making the egg more stable as you peel. My mother also swore to me that white eggs peel better than brown eggs but I am still not sure if I am convinced.
If you are using fresh eggs or yard eggs they need to be about 2 weeks old or they are really hard to peel.
What do i do with the soy sauce mixture after using them?
I'm using this recipe (thanks for sharing, I love stuff that uses leftover ingredients and isn't too busy flavor-wise) to use up some shoyu and mirin and have a quick ready meal while packing for a move. Only ingredient I lack is bonito flakes, I'll substitute with a kombu strip and let you know you it works out. Peace, and thanks for this fun channel, I'm listening to your podcast while packing and it does ease a little fatigue up!
Thanks for trying it out! Bonito flakes aren't essential. I make it without them all the time.
@@WayofRamen And here they are, appetizer for easter sunday. I'm very pleased to see the yolk is a little runny and perfect, and that the whites have firmed up beautifully. Curing process has gone well, and I can't taste the kombu at all, which is to me good results. Happy easter to you and your lovely family!
can you please list the music used in this video ?
After Cooling off in the ice bath, I like to use a spoon and tap the entire egg, not just one side, so that there be crack everywhere and the shell comes off easier and the egg looks better.
There is a small typo in the description under ingredients, it should be "mirin" not "miri". Thanks for the great video! I'm learning about Ramen for the first time and your channel is very resourceful! :)
What do you do with the shoyu after?
I'm using the same tare I cook my chashu in. Works pretty well and keeps the food waste low.
I'm really enjoying your videos, I love ramen. I wanted to ask what brand of shoyu do you use?
I use kikkoman or Yamasa usually. In Japan this style of shoyu is called Koikuchi shoyu. In some recipes I use different styles of shoyu but I usually specify if I do.
@@WayofRamen Mahalo.
If you put it on ramen do you just eat it cold?
How long can you save the tare?
How long can I keep the tare?
using a SPOON to peel em works wonders
Follow your recipe and it turns out yummy ! Thanks for the video 👍
Can I reuse the tare? Feels abit of a waste to throw it away after making a batch of like 5 eggs.
So can you re-use the Tare? I finished making 6 eggs with the Tare, then I boiled the Tare and re-used it for 6 new eggs and it seemed to work completely fine. But I'm wondering how many times I can just boil the Tare and re-use it again?
Won't the paper towl dissolve in ajitama
Will these have a distinctive sweet undertone or are they just flat out salty? So far the recipe I’ve tried was much saltier than I like with little to no sweetness compared to the ajitama served at my favorite ramen place. The recipe I used had soy sauce, mirin, and sake of equal portions, if I recall correctly.
Try using 100ml soy sauce, 100ml mirin and 500ml water. Then you can adjust from there if you think it's too salty or two sweet.
@@WayofRamen Thank you, I will give that a try. :)
i just made this before watching the video with the exact same ingredients but didn't boil the the marinade just mixed everything and put in the fridge with eggs will it be okay?
FelixDied you’ll be fine
@@WayofRamen thanks
Hello man! Thanks for your tips! I am trying myself with ramen, and im enjoying it a lot. On my last try, i managed to do ajitama eggs. I just have a doubt about it. I would preffer the ajitama to be hot, and not cold. Do u have any tips to hot it before topping it over the ramen? I think something with the hotting chachu too would be nice
Those look gorgeous!! Can you substitute the bonito with somthing else tho?
I've heard some people use garlic instead but I've never tried. You technically don't need the bonito, you can just leave it out
dashi powder
What model Duxtop is that?
I like to put a few cloves, star anise, and cardamom pods in my tare, and I usually do half shoyu and half mirin. The nice part is that the tare keeps forever essentially, so you can reuse it for future ajitama.
Can I reuse my tare? 🧐
I find that 6:30 min works better to consistently get a good soft yolk
Is miri the same as sweet mirin (ahi-mirin)?That’s all I find on amazon thanks
Yeah you can use that. It works
Wow the eggs look fantastic !!
How much katsuobushi???
Is the ajitama required? Is there a significant change to flavor without it?, any substitute?
I don't even really like eggs in my ramen. So I usually don't make them unless I'm making ramen for other people.
Hey, I have an Ajitama question. Is it possible to use the broth/marinade with new eggs?
For example, you make the marinate, boil the eggs, keep and eat them over 7 days. After that boil a new batch and throw them in there for another 7 days.
Or the process of curing the eggs makes the marinade go bad?
I would also like to know if the tare can be reused for a 2nd and or 3rd batch of eggs
@@reaphics9978 From my experience the broth only gets tastier with time. Of course I don't have eggs in it all the time.
Last time I cured 2 batches of eggs over 2 weeks. Then I kept the broth for a while longer and used it to throw for some umami with fried rice, or other soups.
Of course everything was in the fridge at all times!
@@DydraLIVE ah I see ok , I have a batch of eggs thats in the fridge for a day now . I might decide to reuse tommorow .
@@reaphics9978 you should let them cure at least for 2 days before eating. Otherwise the tare doesn't penetrate them enough :)
@@DydraLIVE oh ok noted ! thanks
I typically get my eggs in then turn the stove down from max to medium high. That keeps it boiling without popping the eggs open.
How long can the egg it’s self after the brinding process be in the fridge
3 or 4 days but it will get saltier every day
THX!!!!!
If you poke holes in the egg and marinate will it be saltier or will it just have a funky flavor
I may catch flak for this, but what if you don't like runny eggs? Can this still be done hard boiled?
it probably would still work.
Mos B try 8 1/2 mins
Do you reuse this tare? And if so, how long is it safe to reuse it before you should make a new batch?
For ajitama, you generally don't want to reuse the tare.
I saw a Video, with the recommend to reboil it. I tried it and I could see that a lot of egg protein flocked out while boiling. So I straind it two times and the tare seems ok for reusing it. Trust your taste and smell.
Have you tried freezing the eggs? I like my yolks runny, so I cook them fir about 6 minutes, shock them and freeze then in the freezer. Peel them under running water while frozen. You won't wreck any eggs that way and the freezing is said to intensify the flavor in baked eggs but I haven't compared that yet. After peeling put the frozen eggs in the marinade in a fridge for a day to thaw and soak up the flavor. You'll have to start earlier with this method, but it'll make peeling much much easier.
Never heard of freezing eggs before. Does the freezing just help with the peeling or does it serve any other purpose?
@@WayofRamen I only ever froze eggs for making deep fried/baked eggs, I once read that freezing intensifies the yolks taste, but I cannot remember where. I am trying it right now, will report on sunday :)
@@WayofRamen so I can report mixed results. The peeling of course didn't destroy any eggs, but on some of the eggs the freezing expanded the eggwhite unevenly resulting in a sponge like texture that was kind of weird but not entirely unpleasant. The egg yolks were out of this world though! Some eggs had perfect eggwhite and the same intense yolk flavour; I am not sure though why some kept their perfect exterior and some didn't. I'll do a few tests once I come up with an idea how to prevent the freezing damage, while still getting the benefits of easy peeling and intensified yolk.
THE Mithrandir09 that’s pretty interesting. I wonder if it’s related to the freshness of the egg.
What’s that orange thing you use to poke the hole? I wanna get it
It's a Japanese kitchen took used to poke holes into eggs for boiling. Unfortunately, mine has broken since this video 😭
Are there Soy-free options for Ajitama Eggs? I want to do these for a friend who is allergic to soy. Any advice?
Try ‘Coco amino’. Not as strong but still tastes good.
For a perfectly uniform yolk post cure, boil them for 6:45
I love Ajitami.
Is there a sous vide way to do the eggs?
I've heard of people doing that, but boiling it is super fast so I've never tried it
Yeah, I do that. It’s 8mins @ 90°C/194°F then on ice (or rested for 30 mins if you like a firmer yolk, then on ice). To reheat them later it’s 15mins @ 60°C/140°F
What camera are you using for recording?
How long do the eggs usually last before they go bad?
Around 4 days. They get saltier and saltier.
I use a spoon to peel my eggs. Once you get em cracked, you can slide the spoon between the shell and the egg white. Might need some trial and error to find the right size spoon though :)
I just ordered ramen in doordash and they forgot to add the ajitama. So I wondered, how hard can it be to make my own and just add it to my ramen. Now I just have to wait 2 days :(
Sorry for the delayed response. Yeah eggs take some time to cure. Of course they'll still taste pretty good if you eat the same day, but letting them soak for 2 days makes them taste way better.
2:09 5g of Katsuobushi bonito flakes
Hi! I tried following this but for some reason my eggs external color turned really dark like a dark brown... I'm worried I may have boiled the shoyu mixture too long 😢
The color usually just depends on the type of shoyu and more importantly usually how long you soak it.
@@WayofRamen Thanks! I used kikkoman less salt and it had only been in there for about 9 hours so I was worried 😭
I do my eggs 7.5 minutes and with a slightly different tare; I like to use garlic, ginger and stem of green leek on top of what was used in this video.
Nice
Going down the rabbit hole of ramen at 3:42 am and thinking of making this tomorrow. To be clear, Shoyu is just legitimate Japanese Soy Sauce right? I have a bottle of Kikkoman "Japan Made" Soy Sauce, will that work?
Yeah kikkoman sold in the US is koikuchi shoyu
@@WayofRamen awesome, thank you!
Having had chickens, I have found that the fresher an egg is, the harder it is to peel. A freshly laid egg is almost impossible to peel cleanly xD
I always add some garlic, Green Orion and ginger when making the tare. Tastes great
Oh yeah that's solid too
What did you use to poke a hole in the egg?
Helps with the egg shape. It let's the air pocket in the egg out
You’re such a hero
Thanks for watching. I do this without the katsuobushi these days and it's still great
wat's shoyu???
For how long can you keep these in the fridge?
You need to let them brine for at least a day or 2, after that you just need to keep an eye of them as they'll continue to get saltier as they sit in it. I've used them up to 4 days after making them but I wouldn't go for longer than a week.
@@WayofRamen Alright, thanks!
6 minute egg boil, then dump it in a large container and run cold tap water over it for a minute.
And tare is 500ml water, 250ml teriyaki. sometimes 300ml teriyaki.
simply use a gram of food grade sodium hydroxide in the boiling water. It raises the PH and makes the eggs slip out of their shells every... single... time. It's the same method that companies use to make prepackaged peeled, boiled eggs you find in just about any store.
Y do u use disposable glove tho?
Hurt my fingers doing yard work and I had bandaids on. 😅
@@WayofRamen ohhh
Just subbed keep up the good work
Thanks very much!
Nobody ever says how long to leave them in the ice bath
You can actually use, okay hear me out, large gauge fishing twine to cut the eggs. They will be very uniform and consistent. Restaurant tip.
In the refrigerator as I type 2 days to eggs.
Nice!
Good stuff
Thanks Matthew!
Have you seen Papadesuyo777's channel? I think you would, but just in case, i found a trick he does to slice the egg, which uses a fishing line / nylon string of sort to cut the egg neatly, the yolk intact for the bowl. Anyway, really appreciate this channel aka library of ramen knowledge. Keep making great videos
Yeah I've seen his channel. I'm a big fan!