These delicious umami bombs are easily my favorite way to prepare eggs! Known as Ajitsuke Tamago or Ajitama in Japanese, Ramen Eggs have silky, custardy yolks and are packed with flavor. The “miso egg” used to be a staple menu item at our go-to local Japanese restaurant so when they closed a few months ago I was heartbroken. Thankfully my hens just started dropping fresh eggs every morning so I knew it was time to learn how to make these myself! Still staying true to traditional umami flavors, I worked to recreate their menu item based of taste-memory. Although it may not be perfect, these turned out amazing and will be a staple in my kitchen moving forward!
The prep is extremely easy and the eggs + marinade all come together in under 10 minutes. That being said, you’ll still have to wait at least 6 hours to enjoy these savory treats, but it’s well worth the wait! I find them to be at their peak on day 2. Although you don’t need to use all the ingredients listed, building flavor helps add depth to the overall dish. These can be eaten alone, with rice, or in ramen bowls! You can make a batch quickly and have delicious treats to enjoy for the next 4 days!
Cannabis Infusion - Were using cannabis sugar for this recipe! There isn’t a super accurate way to measure the infusion of this and it doesn’t turn out very strong, but its a fun way to experiment! 1 tbsp of sugar is around 90mg of THC. A couple of these eggs give you a nice light buzz but nothing thats going to leave you coached lock or “stoned”. It’s more of a nice, indulgent treat that brings joy!
Cannabis Ingredients:
- 1-2 tbsp canna-sugar
Ingredients:
- 6 eggs
- 2 tbsp miso paste
- 1/4 cup warm water
- 2 tbsp mirin
- 6 tbsp soy sauce
Optional (but recommended):
Recipe:
- Start a pot of water on the stove and bring to a boil
- Prepare the marinade by first stirring the miso paste and sugar with warm water until everything dissolves/is incorporated
- Add in the rest of the ingredients until you create a proper emulsion. Set aside
- Once the water is at a boil, drop in the eggs and boil for about 6 minutes for silky yolks. Boil longer for harder yolks
- Once the eggs are done, scoop them out with a slotted spoon and immediately drop them in an ice bath
- Peel off the shells and place the boiled eggs in a container with a lid. Pour the marinade on top. If the marinade doesnt fully cover the eggs, you can flip them half way or add more water to keep them fully submerged. This will also dilute some of the saltiness from the soy sauce as well.
- Add in some extra finishing flavors like sesame seeds and kombu (charred a bit if possible) if you’d like.
- Cover with a lid, stick in the fridge, and marinate the eggs for at least 6 hours. You can keep them stored in the fridge for up to 4 days