Telur Ramen Ajitsuke Tamago. But Ramen Eggs (Ajitsuke Tamago) have always been my favorite! They are easy to make, and are packed with flavor. Ramen eggs are a staple in our fridge.
You can have Telur Ramen Ajitsuke Tamago using 4 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Telur Ramen Ajitsuke Tamago
- It’s 6 butir of telur.
- You need 1/4 cup of kecap asin.
- It’s 1/4 cup of mirin halal.
- You need 1 cup of kaldu dashi.
Of course it all starts from cooking the egg perfectly. Ramen Egg Recipe (Ajitsuke Tamago) Print. Ramen eggs are undeniably special, but the secret is that they're truly easy to make. You'll start with our seven-minute eggs and then just let them chillax in a bath of sake, rice wine, soy sauce, and sugar overnight.
Telur Ramen Ajitsuke Tamago instructions
Rebus telur di air mendidih selama 6 menit (pasang timer) putar telur selama merebus agar kuning telur berada di tengah telur, siapkan air es dan langsung masukkan telur rebus ke air es (ini tips agar mudah mengupas kulit telur), biarkan sejenak baru dikupas..
Campurkan bubuk kaldu dashi instan ke dalam 1 cup air matang, tambahkan kecap asin dan mirin halal, lalu rebus hingga mendidih..
Rendam telur dalam larutan perendam, tutup dengan plastik agar tenggelam dan simpan di kulkas selama minimal semalam sebelum digunakan sebagai topping ramen egg..
Ini kaldu dashi dan mirin halal yang saya gunakan..
Ramen eggs are a bit unique; they are soft boiled but the egg yolk part is never fully cooked. The egg yolk can be super runny, or it can be custard-like with a firm texture. In Japan, we call these soy sauce marinated eggs Ajitsuke Tamago (味付け玉子) or Nitamago (煮玉子). Although most commonly eaten as a topping in ramen, these. Most ramen has boiled egg as topping.
