Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, ajitsuke tamago (japanese pickled eggs). One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Three-quarters fill a medium saucepan with water and bring to the boil. Once boiling, carefully add the eggs to the pan and boil for exactly six minutes. Marinated or seasoned eggs is one of my favorite ways to eat soft boiled eggs (and even hard boiled eggs).
Ajitsuke Tamago (Japanese Pickled Eggs) is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Ajitsuke Tamago (Japanese Pickled Eggs) is something which I have loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we must prepare a few components. You can have ajitsuke tamago (japanese pickled eggs) using 8 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Ajitsuke Tamago (Japanese Pickled Eggs):
- Take eggs
- Prepare soy sauce
- Take mirin
- Make ready sake
- Prepare caster sugar
- Take Equipment
- Prepare Eggs moulds
- Make ready big enough to hold egg moulds and mixture
Place your peeled eggs either in a Ziplock bag or a bowl. If you use a Ziplock make sure to squeeze all the air out so the eggs are completely covered. If using a bowl the eggs are buoyant and will pop up to the top. It's all about the timing with these eggs to achieve the right consistency and can take a few tries to get right.
Steps to make Ajitsuke Tamago (Japanese Pickled Eggs):
- Cook eggs for 6 minutes in pan of boiling water so hard boiled. Cool immediately in cold bowl of water.
- Mix soy sauce, mirin, sake and sugar together.
- Once cooled peel the egg shells off the eggs
- Put eggs in egg moulds and firmly close
- Put egg moulds in container and cover with soy sauce mixture. Leave in fridge overnight.
- Remove from fridge and unclip moulds. Use eggs for bento or ramen. Cut in halve to display yolk or leave whole to display mould pattern.
Pour now-cold-marinate sauce over the eggs and make sure eggs are covered with the sauce. The eggs will float, but it will all sink down later. Cover with plastic wrap, touching eggs and marinate sauce. Ajitsuke tamago (Japanese pickled eggs) by The Hairy Bikers. Create your own traditional bento box or try homemade sushi with wasabi and Japanese rice..
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