Ajitama (味玉) is boiled eggs marinaded in a sauce. Ajitama is actually a short name for Ajitsuke Tamago which means seasoned eggs. It is great as is, but it can be a topping for Ramen, salad, and rice bowl dishes.
This is a dish you can make if you know how to make boiled eggs. The only tip for the recipe is the boiling time for eggs. If you like a soft center, then don’t cook too long. We used cold eggs from the fridge and cooked in boiling water for 7 minutes. If you like a little harder, add 1-2 minutes longer to that.
The sauce is pretty strong, so you could add a couple of table spoons of Dashi or even water to weaken a little. Ajitama is easy to make in advance and lasts well for a week or so. It is great as one more dish for your Bento box lunch and one more dish or topping for dinner. Make this on the weekend, and enjoy for a whole week!
Ajitama Recipe
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Instructions
- Heat water in a pot until boiling. Cook eggs for 7-8 minutes. Take immediately from hot water and keep in cool water. Peel shells.
- Cook rest of the ingredients in a small pot, and boil for a minute. Let cool.
- Put eggs and the sauce in a plastic bag with zipper and marinade in the fridge for a few hours to overnight.
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