Setting your sous vide at 194F(90C) and 10 minutes.
After 10 minutes of sous viding, peel the shells in the cold water.
And then marinade the eggs in the fridge.
Does it sound complicated to you? Don’t worry. I will explain it in detail.
Keep reading and you will find out...
1. Why do you use sous vide for ramen eggs?
You can make ajitama ramen eggs without the help of a sous vide.
There are some benefits to making ramen eggs using a sous vide.
1. You can avoid cracking egg shells with a sous vide.
Using a pot on the stove sometimes does damage to the egg shell and causes the egg white to leak.
When this happens, you will be really sad.
This is because the bubbles come from the bottom and they shift the eggs around.
And the eggs keep hitting each other or the pot.
And they end up having cracks.
If you use a sous vide, it won’t happen because there are no bubbles while you use a sous vide.
2. A sous vide gives you consistency
You can do a precise job when you use a sous vide because you have more control than with a stove.
Reproducibility, consistency, and accuracy are the key tools to creating the perfect ajitama.
You can make the perfect masterpiece like Monariza every time you do this.
2. Set your sous vide this way...
Here is a setting for ramen eggs:
Water temperature: 194F(90C)
Time: 10 minutes.
When the water temperature reaches 194F, put the eggs in the water and start sous vide cooking.
I recommended using a scoop or large spoon to put the eggs into the water.
By doing this, you can avoid cracking your eggs.
3. After 10 minutes of sous vide cooking...
Pull up the eggs and put them in ice cold water.
When the eggs cool down enough,
Crack the shells nicely using a spoon.
4. Then peel the egg shells
Peeling the egg shells under running water makes it a lot easier.
Try being gentle so that the egg white won’t break.
After that, start marinating the eggs in a plastic bag or a ziploc container.
Leave in the fridge overnight (if you leave it in too long, the ajitama will turn out very salty)
Make sure all the marinade covers all the eggs.
So you can marinade the eggs evenly.
5. Here is how to make ajitama marinade...
Ingredients(for 5 chicken eggs):
3.5 oz (100ml) soy sauce
1.7 oz (50ml) mirin
3.5 oz (100ml) dashi soup stock
1 clove garlic
1 TBSP sugar
1. Mince garlic
2. Mix together soy sauce, mirin, soup stock, sugar and garlic
Due to Covid, a lot of good ramen restaurants have closed
It makes me feel very angry.
I used to eat ramen out frequently,
But in this situation,
Ramen shops have started to shorten the hours, limit the number of customers, or even closed their shops.
It has affected the industry so much.
I am afraid good ramen will be gone
But meanwhile, you still can enjoy ramen in the comfort of your own home.
Here are some of my recommendations for ramen lovers.
1. Sapporo Ichiban Shio Flavor
MY THOUGHTS OVERALL ★★★★☆
In truth, Sapporo Ichiban delivers a good quality shio ramen experience.
Actually, it is very difficult to find good shio ramen.
Do you know why?
Because it is very difficult to make it since it is very simple.
There are many good shoyu and miso flavored instant noodles out there.
But I feel specifically, the shio flavor market is monopolized by Sapporo Ichiban.
Think about this for a moment having good shio ramen for your dinner with your favorite ramen toppings.
Now, you want some, don’t you?
2. Nissin Raoh Shoyu Flavor
MY THOUGHTS OVERALL ★★★★★
It is nearly impossible to make restaurant quality noodles at home without the right tools and equipment.
How can you beat that?
Using Raoh’s shoyu flavour will help you achieve this easily. This is top-notch ramen hands down!
One pinnacle of instant noodles is the soy sauce flavor. It is expensive compared to regular ones but let me tell you, it deserves every single penny.
In a nutshell, I loved every bit of it.
...And I am sure you will too.
3. The problem here is that no toppings come with these packets.
Here are some topping options and recipes for you.
4. Have you ever faced these issues...
A lack of large, high-quality soup bowl sets at home?
Are you still struggling with...
😢 ...small bowls that aren’t large enough for soups, noodles and toppings.
😢 ...spillage every time you eat out of your bowl.
😢 ...low-quality tableware and utensils that don’t compliment your food.
Look no further,
Our best-selling bowls are here to fix all the issues you face with small, inefficient tableware.
After struggling with spillage and leakage during dinner time,
We decided to introduce APEX S.K’s large soup bowls to the market.
Want to hear why some people absolutely love our ramen bowls?
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About the Author
Kei is a self-proclaimed ramen lover, blog writer and founder of "Apex S.K. Japanese tableware".
"I am from Ibaraki, Japan.
Ramen is great! It can bring you a sense of happiness and satisfaction that no other food can. I have been eating ramen for 30 years.
If there is no ramen, my life would be miserable.
Ten years ago, I worked as an office worker. The job was really stressful - excessive working hours, low wages, unpaid overtime work, and constantly being yelled at by my boss.
I was new and alone, no girlfriend, no friends, and felt very lonely.
My only oasis was the ramen shop near the office. For me, the ramen chef there was literally an angel. I saw a halo on his head. (No joke)
Tonkotsu shoyu ramen was my all-time favorite. He made ramen with broth chock-full of umami flavor, nice chewy handmade noodles, and tender chashu.
My greatest dream is connect people with ramen through my blog. I want to share a lot of interesting and funny stories and ramen trivia with you.
Knowing more about ramen can help you appreciate your ramen and make it taste extra delicious."
Are you interested in kitchen knives?
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If you want to know more about facts and tips of using a Japanese kitchen knife, click here to read our articles.