How to Make Delicious Seasoned Egg (Ni-tamago)

How to Make Delicious Seasoned Egg (Ni-tamago) Delicious, fresh and tasty.

Seasoned Egg (Ni-tamago). Seasoned Egg (Ni-tamago) Saori Fujimoto Singapore. Take egg out of the refrigerator and return to room temperature. Regardless of what you choose to call it, a.

See recipes for Ramen Egg (Ajitama) too.

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 with soy and wasabi sauce for dipping.

You can cook Seasoned Egg (Ni-tamago) using 2 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Seasoned Egg (Ni-tamago)

1. You need 1 piece of Egg.

2. It’s 1 tbsp of Seasoning Soy Sauce(Konbu Tsuyu).

Tamago is the Japanese word for egg.

Mirin is sweet rice wine and dashi is traditional Japanese soup stock (make from kelp or shiitake).

These flavorful soft-boiled eggs used as a ramen topping are called Ajitsuke Tamago (味付け卵) in Japan, which literally means "seasoned egg." 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.

Bring the water to a boil in a pot.

Seasoned Egg (Ni-tamago) step by step

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.

Put the eggs in the boiling water carefully with a spoon so that they won't break.

Quickly drain water and put them in iced water (It makes it easier to peel).

Ni-Tamago is basically a sauce-seasoned boiled egg that has nice firm whites with a runny center which accompanies your bowl of ramen in most authentic Japanese ramen restaurants.

In fact, I also remembered Vinc, C, Jean and I had an 'indepth' discussion on how to make it on the day of their pre-wedding shoot. heheheh….

Mix the vinegar, soy sauce, and sugar together, making sure the sugar dissolves.