Ajitsuke Tamago ( Ramen Egg ). This is what you get when you boiled your egg for exact 7 mins then ice-bathed them for around 3 mins to stop them from cooking any further, and you'll get this creamy yolk. For this recipe i marinated them overnight into the mixture of soy sauce, mirin, and water. No doubt that Ajitsuke Tamago is the soulmate of Ramen. Throw some fish cake, luncheon meat, tofu aburaage, spring onions, and of course couple slices of nori 😋 Itadakimasu!

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