This week I am going to show you how to make traditional hard boiled eggs for ramen soup calle Nitamago or Ajitama, Ajitsuke Tamago, or Hanjuku Eggs. These are some of the most delicious hard boiled eggs that I have ever had. These eggs go good with ramen as well as making a great egg sandwich and goes excellent in fried rice recipes as well as Yoshoku Japanized pasta dishes. The recipe can be found below. Enjoy!
1. In a bowl put all of your sauce ingredients (Tare) seasonings not the eggs.
2. Mix well and set aside. Take your 6 eggs and puncture a hole at the fat side of the eggs.
3. Use an egg hole puncher or a map tack or a tourney knife like I used.
4. Place eggs in a small sauce pot. Cover with just enough water to cover.
5. Bring water to a rolling boil. Reduce to a simmer.
6. Simmer for exactly 5 minutes. Dump hot water and replace with cold water.
7. Let water run on the eggs for five minutes.You want the center of the eggs to be cool as well.
8. Peel the eggs gently and place on paper towel or towel to get excess water off. Now dump your tare seasonings into a gallon ziplock freezer bag. Add eggs to the bag.
9. Hang the bag in the fridge for 30 minutes to 12 hrs.
10. Serve in ramen, paste, fried rice, sandwich etc. You will LOVE it!