Patchy but Still Tasty Seasoned Boiled Eggs
I made seasoned boiled eggs called Nitamago or Ajitama in Japanese the other day. "Ni" means to boil, and "Tamago" means eggs. Aji means taste and Tama means eggs. They are effortless to make. However, my eggs became patchy this time! Some parts are very dark brown, while other parts are light brown. Yet, they were still very tasty. Some people put them on ramen as toppings, but I simply had them with white rice. After leaving them in the fridge for a few days, the taste became even deeper and more delicious!
Ingredients
Eggs: 5-6
Soy sauce: 4-5 tablespoons
Mirin (Cooking sake): 2-3 tablespoons
Sugar: 1-2 tablespoons
Hondashi: 1-1.5 teaspoons
Water: 3-4 tablespoons
Cooking time is about 25-30 minutes including the preparation time.
Make the seasoning by adding all the ingredients to a pot. Heat it until it boils. After boiling, stop heating and let it cool.
Leave the eggs out of the fridge to reach room temperature. Boil them for around 8-9 minutes after the water starts boiling. If you want to make them soft-boiled, boil them for less time. If you want to make them hard-boiled, boil them for 10 minutes.
After boiling, drain the hot water, add cold water, and let them soak for a while. Once they have cooled, peel the eggs and place them in a container. Add seasoning to the eggs. Leave it in the fridge overnight.
Done! It is very flavorful and tasty. I like them a little bit soft and slightly firm instead of soft-boiled. It's all up to you to create soft or firm Nitamago! What type of boiling style do you prefer?
Japanese 日本語
まだらになったけれどおいしかった煮卵 （味玉）
先日煮卵（味玉）を作りました。とても簡単に作ることができるのですが、今回はまだらになってしまいました！濃い茶色の部分と薄茶色の部分ができてしまいました。それでも味は美味しかったです。お好みでラーメンにトッピングをして食べる方もいますよね。私はシンプルに白いご飯の上にのせていただきました。２日以上冷蔵庫で保管すると、さらにだしが染みてさらに深い味わいになりました。
材料
卵：５−６個
しょうゆ：大さじ４−５
みりん：大さじ２−３
さとう：大さじ１−２
ほんだし：小さじ１ー１.５
水：大さじ３−４
調理時間は準備時間も含め約２５−３０分。
すべての調味料を鍋に入れて火をかける。沸騰するまで煮る。よく煮たら火を止めて冷ましておく。
卵は冷蔵庫から出して室温に戻しておく。沸騰してから約８−９分ほど茹でる。とろとろの半熟にしたい方は茹で時間を減らす。反対に硬いのがお好みの方は茹で時間を増やして約１０分ほど茹でる。
茹で終わったらお湯を捨てて、水でよく冷ましておく。熱がとれたら皮を剥いて容器に入れておく。そこに作っておいた調味料を流し入れてひたす。
Done! It is very flavorful and tasty. I like them a little bit soft and slightly firm instead of soft-boiled. It's all up to you to create soft or firm Nitamago!
できあがり！とてもいい味になりました。私は少しやわらかめの固くなる前の茹で具合が好きです。煮卵のかたさは人それぞれの煮方で作るとよいですね！みなさんはどの茹で加減がお好きですか？
Thank you for reading!
お読みいただきありがとうございます。
