Aji Tama - Marinated Eggs

Aji tama: soft-centred eggs marinated in your choice of Salty, Spicy or Tamari Koji. Serve with ramen or a fresh salad.

Ingredients

Preparation

  1. Prepare a small saucepan/pot with a lid. Have a small ziplock bag ready. Ensure you have a timer on hand.

Cooking

  1. Crack all the eggs at their bottom (non-pointy side) as shown in photo A. (Note: cracking the correct side prevents leakage).
  2. Place the bottom-cracked eggs in the small pot and cover them with plenty of water. Heat over medium heat until boiling. Once boiling, remove from heat and cover with the lid. Set the timer for 6 minutes and set aside.
  3. While the eggs are cooking, prepare the marinade. In the ziplock bag, add the selected type of Koji. NOTE: If you select the Spicy Koji, mix equal teaspoons of water with the Spicy Koji Paste.
  4. After the timer goes off, transfer the eggs to cold water and let them sit for 5 to 10 minutes. Peel the shells. If peeling is difficult, add more cracks and soak for another 5 to 10 minutes to allow water to penetrate between the egg membrane and shell.
  5. Once peeled, add the eggs to the prepared ziplock bag. Remove as much air as possible, then seal the bag to ensure the eggs are evenly covered by the marinade.
  6. Refrigerate for ideally 24 hours, but 12 hours is acceptable if time is limited. The longer the marination, the more flavour will infuse into the eggs.
  7. The eggs will keep for a week in the bag. Serve with Asian salad or as a topping for ramen and other dishes.