Ajitama Recipe - Japanese Cooking 101
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- Опубликовано: 1 июн 2021
- This video will show you how to make Ajitama.
Ajitama (Ajitsuke Tamago) is boiled eggs marinaded in a sauce. It is great as is, but it can be a topping for Ramen, salad, and rice bowl dishes.
Full Recipe: www.japanesecooking101.com/aj...
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Ooh, these are always my favorite ramen topping!
I'm glad you mentioned that..I was just going to ask if I can top this on my ramen or Udon.. I'm trying to cook basic delicious and quick japanese recipes and needed more ideas.
@@miriammanolov9135 Then "Japanese Cooking 101" is perfect for you. Easy, tasty, recipes that cover alot of different dishes. Please follow them.
@@RiderOftheNorth1968 thanks !! I noticed that.. so simple and clean. I got me a small section in my fridge now for japanese ingredients... my husbad calls it my "Asian section" 😁 (since my counter is full of my middle eastern spices !!) Luckily for me, the Japanese market is few minutes away from my middle eastern market. Grocery shopping for me is like going to the amusement park 😁
@@miriammanolov9135 Sounds like a great situation! Personally i owe all my japanese cooking to These wonderful Ladies. I started with omurice just out of curiousity and have never looked back! I live healthier thanks to this. Please take good care of yourself and your family and enjoy exiting and delicious food!
@@RiderOftheNorth1968 thanks, same to you ☺️
I made this yesterday and ate it this evening. Very delicious! It must be a great thing to have when eating hand rolled sushi! My mind i full of ideas now...... 🤩
Wow new studio to learn , thank you friendship ,this is additional for my Japanese family recipe
I’ve waited so long for this recipe I’m making it right now!!!
Go for it! 😊
Wow!
So it is THAT easy?!?! Why have i not looked for this dish before? Thank You so much for this, You Ladies ROCK!
NICE
My Gods if I had known it was that easy I would have started making my own long ago. Thank you. One question, though. How would I warm them up without cooking the egg more?
oishiiiii 😋
Awwwww, yiss!! =)
Hi. May I know what’s alternative for sake?
instead of mirin,,what can i use?
I can't wait to try it!
Is there a good substitute for mirin?
As far as i know it is not really easy to replace it, but you may try with sugar and water since mirin is very sweet. Some say white wine but i don´t thing that is a good idea. Check out Japanese Cooking 101 for more relevant info.
Thanks for the recipe :)
How often can I use the sauce to marinade the eggs??
I love ajitama, not just in ramen. I have a few questions, do you cook the eggs in boiling water or do you put the egg in the cold water and take it to a boil, then wait 8 minutes?
2- it takes 8 minutes for 3 eggs or it's 8 minutes for any quantity?
3- I can leave the eggs in the fridge for how many time?
thx
If you look at the description there is a full recipe link and it says:
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.
Ajitama is easy to make in advance and lasts well for a week or so.
Also for your second question it should be 8 minutes for each egg, but I guess the amount of boiling water is important for the amount of eggs...
Can you do a Yaki manju?
Pov: your watching this cuz you hate the food at your house and the only thing you have is eggs
Last time I tried a similar recipe and it was too salty , I made enough sauce to cover the eggs tho , would you suggest I add some water and reduce the soy sauce ?
Yes, if you find it too salty, you can reduce the soy sauce.
Just in case: Just want to check out if You are using japanese Soy sauce. The chinese is much saltier. Kikoman is one usebly soy sauce. Please don´t feel like i am patronizing You, it is not meant that way. Good Luck and take care.
@@RiderOftheNorth1968 oh no , thank you for pointing it out ! I'm pretty sure I used the japanese ones though , but I'll try reducing the amount next time ~
@@ADEL1994 I hope it goes well, bon appetite!
How long are they usually good for?
If you go the recipe on their site (in the link) you can see the information you seek. Good luck.
I think it is same as the regular boild egg. Longer it sits in liquid, stronger the taste gets, of course. (Usually they are eaten away quickly enough to worry about it in my house.)
Is it ok not to add sake, or substitute for sake? thanks for the recipe!
I think it is okay. Or substitute with water. You can also put them into the other dishes' liquids, like Niku-jyaga (肉じゃが simmered beef and potatoes) and Buta-no-kakuni (豚の角煮 pork belly cooked in soy sauce and sugar).
@@atsukorichards1675 thank you so much!
Not old enough for sake what do?
Those eggs cooked less tha 7-8 minutes to be that soft
I cooked mine for 7mins and it’s the same doneness. I think the key is using cold eggs straight from the fridge. Hope that helps.
I need to use the plastic bag????
Yes, it keeps them airtight so they stay fresh while they marinate. You could use abowl and cling wrap but you'll get mixed results
@@ignightroad oh wow Thanks 😊
@@amenodorime271 I think u can also use a glass container and a small plate to cover. It's better than using plastic.
don't put in a plastic bag, just use a glass container