Ajitama, portmanteau of ajitsuke + tamago (味付け卵), are ‘seasoned eggs’ rumored to be the umami-licious creation by Kenji Chiba who first started putting it on top of his ramen street-style ramen.

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INGREDIENTS

• 6 eggs
• ¼ tsp baking soda
• Small push pin (or needle for piercing egg shell)

Marinade/Curing solution:

• ¼ cup sake
• ¼ cup mirin
• 1 tbs sugar
• ¼ cup soy sauce
• ½ cup water

DIRECTIONS

1. In a medium saucepan, boil water with baking soda to 100°C
2. Punch shallow hole at the bottom of each egg (i.e., the fat end)
3. Place eggs in boiling water for exactly 6 minutes
4. Immediately transfer the boiled eggs to a bowl of ice water and let them sit for a few minutes to cool down
5. Pour sake and mirin in a saucepan and bring to simmer
6. Tilt and set on fire (or light with lighter) to burn off alcohol
7. Remove from heat and stir in sugar until it dissolves
8. Stir in soy sauce and water and set aside to cool completely
9. Gently peel eggs – they will be soft – and place into a container
10. Once curing solution is fully cooled, poor over the eggs.
    TIP: For consistent coverage, place paper towel over the eggs to soak up sauce.
11. Cover and refrigerate overnight (or at least 12 hours). The yolks will get more jammy/gooey the longer it sits in the curing solution. Do not over-cure and remove from the solution after 48 hours.