Ajitama (Seasoned Eggs)
Ajitama (Seasoned Eggs)
Ingredients
For the Ajitama
- 10 large eggs
- as needed ice cubes
- as needed water, for boiling eggs and ice bath
For the Seasoning Sauce
- 1 tablespoon granulated sugar
- 2 tablespoons mirin
- 4 tablespoons soy sauce
- 3 tablespoons water
- 1 small piece ginger, grated (optional)
- 3 cloves garlic, peeled and crushed/grated (optional)
Instructions
- 1
Place a saucepan on the stove and add enough water to fully submerge the eggs. Bring the water to a rolling boil over high heat.
⏱️ 5 min•🌡️ 212
- 2
Carefully lower the 10 eggs into the boiling water using a spoon to prevent cracking. Set a timer for 6 minutes and 20 seconds.
⏱️ 1 min
- 3
While the eggs are boiling, prepare an ice bath. Fill a large glass bowl with ice cubes and add enough cold water to create an ice bath.
⏱️ 2 min
- 4
In a small measuring cup, combine the 1 tablespoon of granulated sugar, 2 tablespoons of mirin, 4 tablespoons of soy sauce, and 3 tablespoons of water. Stir thoroughly until the sugar is dissolved.
⏱️ 3 min
- 5
If using, prepare the optional flavoring agents. Open a gallon-sized Ziploc bag. Using a microplane grater, grate the small piece of ginger and the peeled garlic cloves directly into the Ziploc bag.
⏱️ 3 min
- 6
Once the eggs are removed from the saucepan, pour the mixed seasoning sauce from the measuring cup into the same saucepan. Bring the sauce to a boil over medium-high heat.
⏱️ 2 min•🌡️ 212
- 7
Once the sauce boils, carefully pour the hot sauce into the Ziploc bag containing the optional ginger and garlic (if using).
⏱️ 1 min
- 8
When the timer for the eggs rings, immediately remove the eggs from the boiling water using a strainer. Transfer the hot eggs directly into the prepared ice bath to stop the cooking process.
⏱️ 1 min
- 9
While the eggs are in the ice bath, carefully peel them. Gently crack the shell and peel it away under the water to help ease the process.
⏱️ 2 min
- 10
Place all the peeled eggs into the Ziploc bag with the prepared seasoning sauce and optional ginger/garlic. Seal the Ziploc bag, pressing out as much air as possible to ensure the eggs are fully submerged in the sauce.
⏱️ 1 min
- 11
Place the sealed Ziploc bag containing the eggs and sauce into a glass container for added security and to prevent leaks. Store the container in the refrigerator.
⏱️ 1 min
- 12
Allow the eggs to marinate in the refrigerator for at least 12 hours for optimal flavor. For a deeper flavor, marinate for up to 24 hours.
⏱️ 720 min
- 13
After marinating, remove the Ajitama from the refrigerator. Take an egg out of the bag, slice it in half to reveal the soft, rich yolk, and serve.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Ajitama (Seasoned Eggs)
For the Ajitama
- 10 large eggs
- as needed ice cubes
- as needed water, for boiling eggs and ice bath
For the Seasoning Sauce
- 1 tablespoon granulated sugar
- 2 tablespoons mirin
- 4 tablespoons soy sauce
- 3 tablespoons water
- 1 small piece ginger, grated (optional)
- 3 cloves garlic, peeled and crushed/grated (optional)
Instructions
- 1
Place a saucepan on the stove and add enough water to fully submerge the eggs. Bring the water to a rolling boil over high heat.
⏱️ 5 min•🌡️ 212 - 2
Carefully lower the 10 eggs into the boiling water using a spoon to prevent cracking. Set a timer for 6 minutes and 20 seconds.
⏱️ 1 min - 3
While the eggs are boiling, prepare an ice bath. Fill a large glass bowl with ice cubes and add enough cold water to create an ice bath.
⏱️ 2 min - 4
In a small measuring cup, combine the 1 tablespoon of granulated sugar, 2 tablespoons of mirin, 4 tablespoons of soy sauce, and 3 tablespoons of water. Stir thoroughly until the sugar is dissolved.
⏱️ 3 min - 5
If using, prepare the optional flavoring agents. Open a gallon-sized Ziploc bag. Using a microplane grater, grate the small piece of ginger and the peeled garlic cloves directly into the Ziploc bag.
⏱️ 3 min - 6
Once the eggs are removed from the saucepan, pour the mixed seasoning sauce from the measuring cup into the same saucepan. Bring the sauce to a boil over medium-high heat.
⏱️ 2 min•🌡️ 212 - 7
Once the sauce boils, carefully pour the hot sauce into the Ziploc bag containing the optional ginger and garlic (if using).
⏱️ 1 min - 8
When the timer for the eggs rings, immediately remove the eggs from the boiling water using a strainer. Transfer the hot eggs directly into the prepared ice bath to stop the cooking process.
⏱️ 1 min - 9
While the eggs are in the ice bath, carefully peel them. Gently crack the shell and peel it away under the water to help ease the process.
⏱️ 2 min - 10
Place all the peeled eggs into the Ziploc bag with the prepared seasoning sauce and optional ginger/garlic. Seal the Ziploc bag, pressing out as much air as possible to ensure the eggs are fully submerged in the sauce.
⏱️ 1 min - 11
Place the sealed Ziploc bag containing the eggs and sauce into a glass container for added security and to prevent leaks. Store the container in the refrigerator.
⏱️ 1 min - 12
Allow the eggs to marinate in the refrigerator for at least 12 hours for optimal flavor. For a deeper flavor, marinate for up to 24 hours.
⏱️ 720 min - 13
After marinating, remove the Ajitama from the refrigerator. Take an egg out of the bag, slice it in half to reveal the soft, rich yolk, and serve.
⏱️ 1 min