NITAMAGO [Level ★]

Delicious seasoned eggs are so easy to make!

NITAMAGO eggs are Japanese soft- seasoned eggs known for its custardy jammy egg yolk and umami flavor.

NITAMAGO eggs are an essential topping for most ramen dishes. Soft-boiled eggs marinated
in a multi-flavoured seasoning. Prepare this recipe a couple of days in advance, and try also serving them as part of a picnic lunch or in a bento.

★In Japan, it is also called AJITAMA.
AJITAMA in ramen shops is characterized by being half-boiled.


Ingredients     (4 Serving)

  • 4       Eggs
  • 100 ml        NINBEN TSUYU NO MOTO (Mentsuyu)
  • 100 ml     Water





①  Combine MENTSUYU and water.
②  Poke a hole in the non-pointed side of the egg that has been brought to room temperature with a piece of paper nail.
③  When the water comes to a boil, gently add the eggs one by one using a ladle. Turn the egg occasionally so that the yolk is in the center. Boil for 7 minutes, changing the position of the eggs from time to time.
④  Place in ice water to cool thoroughly. Cool and peel off the shell.
⑤  Put boiled eggs in pan A. Bring to a boil, then reduce to a simmer for 3 minutes.
⑥  Cut into two and place in a bowl.

If you are not in a hurry, put the  boiled eggs and ② in a Ziploc bag and put it in the refrigerator for 3 hours to half a day.


📌 You can skip step (2) in the recipe, but making a hole in the shell will make it easier to peel. You can also just tap it lightly to make cracks.
📌 This recipe is for a half-cooked egg. Store it in the refrigerator.Hard-boiled and seasoned eggs will last longer. The shelf life is about 4 to 5 days if stored in the refrigerator.
📌 Eggs should be allowed to come to room temperature so that they will not crack when placed in boiling water.

🐣 If you time it right, you can make a delicious half-boiled egg without fail.
The boiled egg can be used as a topping for ramen, somen, soba, udon, etc., as well as simmered dishes and rice bowls.

     🐔  The Story of EGG 
Japanese people love eggs. Boiled eggs are sold at convenience stores in Japan, and are popular as nutritious food. The annual per capita consumption of eggs per Japanese in 2019, as published by the IEC (International Egg Commission), is 338, second only to Mexico!


★ Useful goods

Lots more mentsuyu recipes on this Channel.
❤︎ Click for recipes using MENTSUYU ❤︎

You can see recipes in the video as well.⬇️