Ajitama Onigiri (味玉おにぎり) is a Japanese rice ball with a marinated boiled egg (Ajitama) inside. Ajitama is usually known as Ramen Egg as a result of it’s a widespread and fashionable topping for ramen noodle soup. Eggs are marinated in salty and candy soy sauce based mostly sauce, they usually style nice with rice, too. We use the identical sauce to season steamed rice for making Onigiri.
You can also make tender and runny Ajitama for a ramen topping, however we advocate cooking to medium effectively for onigiri to make it simpler to press and form with rice. You’ll be able to obtain the right softness when cooking chilly eggs straight from the fridge and begin cooking in boiling water. We cooked precisely 8 minutes for giant eggs, and let cool instantly after. Modify the cooking time kind of to your liking.
Servings: 4 rice balls
Onigiri rice balls full of Ajitama ramen eggs
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Warmth water in a pot till boiling. Prepare dinner eggs for 7-8 minutes. Take instantly from sizzling water and maintain in cool water. Peel shells.
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Prepare dinner soy sauce, sake, mirin, and sugar in a small pot, and boil for a minute. Let cool.
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Put eggs and the sauce in a plastic bag with zipper and marinate within the fridge for just a few hours to in a single day.
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Take away the eggs from the sauce (save the sauce). In a bowl of heat steamed rice, add 1/4 cup of the sauce and blend.
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Moist arms with water and place 1/4 rice in a single hand, and press and type right into a triangle form onigiri. Push down the middle and make a effectively. Place the egg and canopy with the rice. Press and re-shape right into a triangle.
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Wrap with a seat of Nori seaweed.
