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Ajitamago (seasoned eggs)

Ajitsuke Tamago (seasoned egg)

Ajitamago (Japanese seasoned eggs) are delicious, easy to prepare, and often used as a topping on ramen or enjoyed as a snack. They can also be used in salads.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 3 people
Course: Breakfast
Cuisine: Japanese
Ingredients Method Video

Ingredients
  

  • Water
  • 6 Eggs
  • 150 mL Soy Sauce
  • 50 mL Mirin
  • 50 mL Cooking Alcohol
  • 1 tsp Dashi

Method
 

  1. Put eggs into the pot
  2. Pour ~5 cups of water into the pot to fully cover the eggs
  3. Turn on the stove and begin boiling the water. Occasionally, stir to rotate the eggs
  4. Pour 150 mL (~0.6 cups) of water into a separate pot to begin making the sauce
  5. Add 150 mL of soy sauce into the sauce pot
  6. Add 5 mL of mirin into the sauce pot
  7. Add 50 mL of cooking alcohol into the sauce pot
  8. Add 3/4 tsp of dashi into the sauce pot
  9. Begin boiling the sauce
  10. After the water begins to boil, boil the eggs for 7 minutes
  11. After the sauce begins to boil, turn off the heat and allow to cool
  12. Prepare some ice water and place the eggs inside to easily peel the boiled eggs
  13. Place the eggs and and sauce into a large zip-lock or similar type of bag
  14. Place in the fridge for at least 30 minutes. If you wait overnight, they will taste even better as the flavor infuses into the egg