味付け玉子: Ramen Egg: Hidden Secrets of the perfectly runny, not-too-gooey Ajitsuke Tamago

Photo by Ponyo Sakana on Pexels.com

Frigid evening

A fresh, brothy noodles slurps

near the oishii

Niko

“I felt that I was a noodle. It was spooky. I hope to read more by Niko. Perhaps next time, something longer.”- Zob Gloop

Oh the pleasures of taste come in myriad ways. The foods and the paths they take, swirling about our world in a bath of culture, both yeast and human. One of the greatest of which comes in the shape of the oh-so perfectly runny, not-too-gooey ramen egg, the 味付け玉子 (Ajitsuke Tamago).

おかずや添え物、お弁当の一品にもなる煮卵。半熟で黄身がとろっとでてくるきれいな煮卵ができたときはなんだかうれしくなっちゃいます。めんつゆタイプの醤油を使って簡単に作ることもできますが、だしなしの煮卵で味比べをしてみました。

材料

4個
40ml
醤油30ml
みりん20ml
砂糖小さじ2

作り方
1 卵を沸騰した湯に入れ、7分程ゆで、冷水につけてから殻をむく
2 鍋で水・醤油・みりん・砂糖をひと煮立ちさせる
3 冷ましたタレに卵を漬けて、一晩おいて完成

Boiled eggs that can be used as side dishes, side dishes, and lunch boxes. It makes me happy when I have a soft-boiled egg with a soft-boiled egg and a thick yolk. You can easily make it using mentsuyu-type soy sauce, but I compared the taste with boiled eggs without dashi stock.

Ingredients:
4 eggs
40 ml of water
Soy sauce 30ml
Mirin 20ml
2 teaspoons of sugar

How to make
1 Put the eggs in boiling water, boil them for about 7 minutes, soak them in cold water, and then peel them.
2 Boil water, soy sauce, mirin, and sugar in a pot.
3 Soak the egg in a cold sauce and leave it overnight to complete

Subscribe below to learn how to achieve otherworldly levels of umami!!!
(ps: using various soy sauces)

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見た目から異なる6種の煮卵


タレに漬けて一晩おいた卵をそれぞれ皿にだすと、いい感じに色がついていました。並べてみると、色の違いもよくわかります。そして半分に切って味比べ。定番の濃口醤油の煮卵を基準として、他のものと比べていきます。

白醤油や淡口醤油の煮卵は、醤油感が控えめで卵の味わいが強いので、あっさりした味付けが好みの方におすすめ。一方、再仕込醤油や溜醤油の煮卵は、塩味はそれほど感じないものの醤油感はしっかりで深い味わいです。

6 variations of boiled eggs

When I put each egg soaked in sauce and left overnight on a plate, it was nicely colored. If you put them side by side, you can see the difference in color. Then cut it in half and compare the taste. We will compare it with other ones based on the standard boiled egg of dark soy sauce.

Boiled eggs of white soy sauce and light soy sauce are recommended for those who like light seasoning because the soy sauce feeling is modest and the egg taste is strong. On the other hand, boiled eggs of re-prepared soy sauce and tame soy sauce do not feel so salty, but the soy sauce feel is firm and deep.

1 Comment

  1. I enjoy anime that features food. I assume, maybe too much, but it seems that an egg in a bowl of noodles is the cultural height of comfort. I’d love to visit Japan someday. I feel so great after sashimi or shirashi and I love Japanese pottery and textiles. I wish to experience more.

    Like

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