Ivan Orkin's Ramen Eggs (Ajitsuke Tamago)

Ingredients

• 0.5 cup Sake (Estimated based on standard ramen egg marinade ratios)
• 0.5 cup Mirin (Estimated based on standard ramen egg marinade ratios)
• 1 cup Soy sauce (Estimated based on standard ramen egg marinade ratios)
• 0.25 cup Sugar (Estimated based on standard ramen egg marinade ratios)
• 2 clove Garlic (Chopped)
• 1 inch Ginger (Chopped)
• 1 L Water (Added to the sauce after simmering)
• 12 Large eggs (One dozen eggs)

Steps

1. 1

   In a saucepan, combine the sake and mirin. Bring to a boil to cook off some of the alcohol.

2. 2

   Add the soy sauce and sugar to the saucepan.

3. 3

   Add the chopped garlic and ginger to the mixture.

4. 4

   Simmer the sauce for 10 minutes to infuse the flavors.

5. 5

   After simmering, stir in 1 liter of water to dilute the marinade. Set aside to cool.

6. 6

   Bring a separate pot of water to a boil. Carefully lower the eggs into the boiling water.

7. 7

   Boil the eggs for exactly 6 minutes and 10 seconds for a perfect jammy yolk.

8. 8

   Immediately transfer the eggs to an ice bath to stop the cooking process.

9. 9

   Peel the eggs carefully once they are completely cooled.

10. 10

    Place the peeled eggs into the cooled marinade. Ensure they are fully submerged.

11. 11

    Marinate the eggs in the refrigerator for at least 2 hours before serving.

Notes

The sauce can be saved and reused for more eggs. Adjust the boiling time slightly if using different egg sizes or if cooking many eggs at once. The 6:10 timing is the specific recommendation from Ivan Orkin for Tokyo-style ramen eggs.

Nutrition per serving

• appetizer
• side dish
• Japanese
• ramen
• eggs
• vegetarian
• snack