More easy pickling for the weekend: Ajitamago (味玉), or "flavored eggs”
Ajitamago is a popular Japanese delicacy often found in ramen shops and izakayas (bars). These soft-boiled eggs are marinated in a mixture of soy sauce, mirin, or other seasonings, resulting in a rich, savory flavor.
The technique of marinating eggs likely evolved from the practice of preserving food and enhancing flavors, just like the many other types of tsukemono (pickles) I make at home.
Over time, ajitamago became a staple accompaniment to ramen, enhancing the dish's overall taste and texture.
While Ajitamago is primarily known as a topping for ramen, they are also enjoyed in bento boxes, salads, and as a snack on their own.
I love adding ajitamago to okayu (a rice dish like congee or a soupy type of risotto), together with some ohitashi (spinach pickle) and the ume-honey sauce I wrote about last week.
How Do You Make It? It’s So Easy!
Soft-Boil the Eggs: I boil refrigerated large eggs for about 6 minutes. I prefer the center to be runny, but if you like it firmer, that’s fine too! Let the eggs cool slightly and carefully peel them.
Prepare the Marinade: I use Hontsuyu (a concentrated soup base), but you can also experiment with dashi, mirin, or soy sauce. I mix about 1 part Hontsuyu with 2 parts water.
Add Flavor: For some extra zing, I added chili flakes to this batch!
The eggs will discolor slightly on the outside depending on the strength of your pickling solution. They’re ready to use after a few hours and can last up to a week or more. If the pickling liquid becomes cloudy, it’s probably safer to discard it, but in our household, they just don’t last that long!
Do you pickle eggs? Please share your recipe!
