Today’s my Bento
Ajitama, also known as Ramen eggs outside of Japan.
❶ Japanese mustard spinach Stir-Fry
❷ Ajitama
❸ Lotus root Carrot Kinpira
❹ Sausage
❺ Salt-boiled Broccoli
❻ Cherry tomato
❼ Dagashi
❽ Carrot Paprika Raisin Salad
❶ 小松菜の炒め
❷ 味玉
❸ 蓮根と人参のきんぴら
❹ ソーセージ
❺ 塩茹でブロッコリー
❻ ミニトマト
❼ 駄菓子
❽ 人参、パプリカ、レーズンのサラダ
About Ajitama
・味玉（あじたま）
・Ajitama
・Seasoned boiled egg
・Aji ＝ Seasoned
Tama(go) = Egg
Ajitama ia a popular Japanese side dish or topping for ramen. They are made by soft-boiling eggs and then marinating them in a savory soy-based sauce. The eggs are typically cooked until the whites are set but the yolks are still runny, and then they are marinated for several hours or overnight. This gives the eggs a rich, flavorful, and slightly sweet taste.
Ajitama are a delicious and versatile addition to any Japanese meal. They can be enjoyed on their own, or they can be used to top ramen, rice bowls, salads, and other dishes. They are also a popular snack food.
Because Ajitama are time-consuming to make, they are also sold ready-made in supermarkets.
Ingredients:
- Eggs
- Soy sauce
- Mirin
- Sake
- Sugar
- Grated ginger
No Ramen is complete without Ajitama!
