Step-by-Step Guide to Make Any-night-of-the-week Seasoned Egg (Ni-tamago)

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, seasoned egg (ni-tamago). One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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. Cover the eggs with a paper towel, keeping the edges inside the bowl.

Seasoned Egg (Ni-tamago) is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Seasoned Egg (Ni-tamago) is something which I have loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have seasoned egg (ni-tamago) using 2 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Seasoned Egg (Ni-tamago):

1. Take 1 piece Egg
2. Take 1 tbsp 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. Ajitama or Nitamago is the seasoned, soft boiled egg that sits on top of your ramen.

Instructions to make Seasoned Egg (Ni-tamago):

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

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. Ajitama or Nitamago is the seasoned, soft boiled egg that sits on top of your ramen. Cooked with precision in order to have a creamy delicious yolk, not too runny and not too firm and then marinated in soy based broth! Bring the water to a boil in a pot. Put the eggs in the boiling water carefully with a spoon so that they won't break.

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