How To Make Restaurant-Style Japanese Marinated Soft Boiled Egg (Ajitsuke Tamago) At Home

Japanese-Marinated-Soft-Boiled-Eggs-ajitsuke-tamago

Japanese marinated soft boiled eggs are called ajitsuke tamago or nitamago. (Photo: Stefi Koh/The Straits Times)

These delicious eggs are called ajitsuke tamago or nitamago. They can be maddening to get right. Many, many eggs were sacrificed in this quest for easy-to-peel nitamago with squidgy yolks that are liquid in the centre. The most important tip for success is to “age” the eggs for at least six days before cooking. Older eggs are easier to peel. Try our recipe below to make them at home:

Japanese Marinated Soft Boiled Eggs (Ajitsuke Tamago)
6 eggs, each weighing about 60 g, at room temperature ♥ 150 ml water ♥ 150 ml sake ♥ 150 ml mirin ♥ 75 ml shoyu ♥ 1.2 litres of water 

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Text: Tan Hsueh Yun/The Straits Times

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