Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, seasoned egg (ni-tamago). It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Seasoned Egg (Ni-tamago) is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Seasoned Egg (Ni-tamago) is something that I have loved my whole life. They’re nice and they look wonderful.
Regardless of what you choose to call it, a. Cover the eggs with a paper towel, keeping the edges inside the bowl. Posts about ramen egg without mirin written by Mrs.
To get started with this particular recipe, we have to prepare a few components. You can have seasoned egg (ni-tamago) using 2 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Seasoned Egg (Ni-tamago):
- Get 1 piece Egg
- Make ready 1 tbsp Seasoning Soy Sauce(Konbu Tsuyu)
Tamago is the Japanese word for egg. Mirin is sweet rice wine and dashi is traditional Japanese soup stock (make from kelp or shiitake). These flavorful soft-boiled eggs used as a ramen topping are called Ajitsuke Tamago (味付け卵) in Japan, which literally means "seasoned egg." This White Ramen Egg is marinated in a clear broth making it look like a regular soft-boiled egg and yet it has the perfect savory-sweet balance with loads of umami. Ajitama or Nitamago is the seasoned, soft boiled egg that sits on top of your ramen.
Instructions to make Seasoned Egg (Ni-tamago):
- Take egg out of the refrigerator and return to room temperature. Place about 1L of water and 1/2 tsp Salt in a pan, and put it on the fire.
- When it boils, put the egg on the spoon, and gently put into it in the pan.
- Boil the egg for 8 minuets. If it boils again, weaken the fire. After that, cool the Egg with cold water.(If you like more soft York Egg, boil the egg for 6-7 minuets)
- Peel the Egg shell. Cover the egg with paper towel and wrap.
- Add the seasoning Soy Sauce and tie the wrap. Keep it in fridge over 10 hours.
- Seasoning Soy Sauce - High recommend this soy soy sauce which is named Yamasa Konbutsuyu - SG$7~9/L at Dondon Donki, Mid Town Mart etc
Cooked with precision in order to have a creamy delicious yolk, not too runny and not too firm and then marinated in soy based broth! You can save the broth in the refrigerator for up to one month and you can marinate your eggs in the broth for up to a week, just keep in mind that the longer you marinate the. Ni-Tamago is basically a sauce-seasoned boiled egg that has nice firm whites with a runny center which accompanies your bowl of ramen in most authentic Japanese ramen restaurants. In fact, I also remembered Vinc, C, Jean and I had an 'indepth' discussion on how to make it on the day of their pre-wedding shoot. heheheh…. Mix the vinegar, soy sauce, and sugar together, making sure the sugar dissolves.
So that is going to wrap this up for this exceptional food seasoned egg (ni-tamago) recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
