Dish

Ajitsuke tamago

Japanese marinated soft-boiled eggs

Ajitsuke tamago is made by soft-boiling eggs and then marinating them in a mixture of soy sauce, mirin, and sugar. The eggs are typically marinated for several hours or overnight, allowing the flavors to penetrate the egg. This dish is high in protein and low in carbohydrates, making it a healthy option for egg lovers. It is also gluten-free and dairy-free.

Asian cuisine› East Asian cuisine› Japanese cuisine

Egg Dish

Origins and history

Ajitsuke tamago has been a popular dish in Japan for decades. It is believed to have originated in the ramen shops of Tokyo and was traditionally served as a topping for ramen. Today, it is enjoyed as a snack or side dish and is a staple in Japanese cuisine.

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of Ajitsuke tamago, with different ingredients and marinating times. Some recipes call for adding sake or rice vinegar to the marinade. Others use different types of sugar, such as honey or brown sugar. Some chefs also add a splash of sesame oil to the marinade for extra flavor.

Presentation and garnishing

The eggs should be cooked until the whites are set but the yolks are still runny. Garnish with sesame seeds or scallions for added flavor and presentation.