Ajitama Eggs

Boil water, chashu seasoning, and mirin. Method 1: Simmer hardboiled eggs in the mixture for 10 mins. Method 2: Marinate eggs in cooled mixture for 8+ hours. Serve or refrigerate for a few days.

5 from 1 vote

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Course: Side Dishes

Cuisine: Japanese

Diet: Vegetarian

Keyword: eggs

CookingStyle: Boiling

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: eggs

Calories: 249kcal

Author: James Anderson

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Equipment

medium saucepan

refrigerator

Ingredients

2 cups water
1 cup seasoning liquid used for Pork Chashu or Chicken Chashu, teriyaki sauce
¼ cup mirin sweet rice wine
6 large eggs hardboiled and peeled

Instructions

Put the water, chashu seasoning liquid, and mirin in a medium saucepan, and bring to a boil over medium-high heat.
Method 1: Reduce to a simmer and add the hardboiled eggs. Simmer until the eggs are brown, about 10 minutes.
Method 2: Add the eggs and cooled marinade into a large ziplock bag or a container with an airtight lid. Marinate in the refrigerator for at least 8 hours or overnight. Rotate the eggs after 4 hours for even coverage.
Serve or Store in the refrigerator for a few days.

Video

Notes

For food safety reasons, I do not recommend reusing this marinade with new boiled eggs. You can repurpose this marinade as a seasoning sauce for your stir-fried or simmered dishes but use it soon.

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Nutrition

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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