Ramen Eggs (Ajitsuke Tamago)

Author

Arlene Buenviaje-Juliano

Prep Time: 00:00

Recipe Time: 00:45

Temperature : 147F / 63.9C

Ingredients

• 2 tbsp Mirin
• 4 to 6 eggs
• 1/4 cup Water
• 2 tbsp Japanese Soy Sauce
• 2 tbsp Mirin

Directions

1. Peel eggs. Marinate in the soy sauce mixture overnight.
2. Set your Anova Sous Vide Precision Cooker to 147.0ºF / 63.9ºC.
3. Boil some water. Boil the eggs for 4 mins.
4. Drop eggs in an ice bath
5. Sous vide the eggs in 147deg for 45 min.
6. Drop eggs in ice bath again.
7. Mix the mirin, soy sauce and water.
8. Peel eggs. Marinate in the soy sauce mixture overnight.