Ajitama
Ajitama are soft boiled eggs, left overnight in a soy-based marinade. They make a perfect snack or topping on a sandwich or salad, but are arguably most perfect as an addition to a steaming bowl of ramen soup.
Turn the stove on high heat
Bring water to a boil with <quantity>1<unit>tbsp</unit></quantity> of vinegar. Poke a tiny hole in the wide part of <quantity>2</quantity> eggs
Boil the eggs for 6m. Transfer to ice cold water until chilled
Peel the eggs
Add <quantity>¾<unit>cup</unit></quantity> of mirin to a pot
Add <quantity>¾<unit>cup</unit></quantity> of sugar
Add <quantity>2<unit>tsp</unit></quantity> of water
Add <quantity>5</quantity> leaves of <quantity>1½<unit>in</unit></quantity> x <quantity>1<unit>in</unit></quantity> of dried kombu
Reduce until the liquid is a thin syrup consistency and the color is light brown
Turn off heat. Add <quantity>1<unit>cup</unit></quantity> of soy sauce and stir
Transfer the marinade and the eggs to a new container and cover
Let the eggs marinate in the refrigerator for 1d
Remove the eggs from the marinade. Cut them in half
Enjoy your Ajitama!!
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