Seasoned Egg (Ni-tamago)
Seasoned Egg (Ni-tamago)

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, seasoned egg (ni-tamago). It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Take egg out of the refrigerator and return to room temperature. When it boils, put the egg on the spoon, and gently put into it in the pan. See recipes for Ramen Egg (Ajitama) too.

Seasoned Egg (Ni-tamago) is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Seasoned Egg (Ni-tamago) is something which I have loved my entire life.

To begin with this recipe, we must prepare a few components. You can cook seasoned egg (ni-tamago) using 2 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Seasoned Egg (Ni-tamago):
  1. Make ready 1 piece Egg
  2. Take 1 tbsp Seasoning Soy Sauce(Konbu Tsuyu)

Ramen egg 'nitamago' is an egg of many names. It's also known as a hanjuku ramen egg, ajitsuku tamago, molten egg and lava egg. Regardless of what you choose to call it, a. Ajitsuke Tamago (味付け卵), better known as ramen eggs, are first soft-boiled before being marinated in a sweet and savory broth.

Instructions to make Seasoned Egg (Ni-tamago):
  1. Take egg out of the refrigerator and return to room temperature. Place about 1L of water and 1/2 tsp Salt in a pan, and put it on the fire.
  2. When it boils, put the egg on the spoon, and gently put into it in the pan.
  3. Boil the egg for 8 minuets. If it boils again, weaken the fire. After that, cool the Egg with cold water.(If you like more soft York Egg, boil the egg for 6-7 minuets)
  4. Peel the Egg shell. Cover the egg with paper towel and wrap.
  5. Add the seasoning Soy Sauce and tie the wrap. Keep it in fridge over 10 hours.
  6. Seasoning Soy Sauce - High recommend this soy soy sauce which is named Yamasa Konbutsuyu - SG$7~9/L at Dondon Donki, Mid Town Mart etc

This White Ramen Egg is marinated in a clear broth making it look like a regular soft-boiled egg and yet it has the perfect savory-sweet balance with loads of umami. Tamago egg is classic Japanese folded omelet sometimes called tamagoyaki. The omelet is sweet, has a light texture, and works well when served over sushi rice and Tamago is the Japanese word for egg. Mirin is sweet rice wine and dashi is traditional Japanese soup stock (make from kelp or shiitake). Cover the eggs with a paper towel, keeping the edges inside the bowl.

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