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Ajitsuke tamago (Japanese pickled eggs)
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Runny in the middle and marinated for 12 hours in Japanese flavourings, these soft-boiled eggs will make your ramen look and taste like the real deal.
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Equipment and preparation: you will need a small piece of clean muslin or half a clean jay cloth for this recipe.
Ingredients
- 6 large free-range eggs
- 100ml/3½fl oz light soy sauce
- 100ml/3½fl oz mirin
- 100ml/3½fl oz sake
- 6 tbsp caster sugar
Method
Three-quarters fill a medium saucepan with water and bring to the boil. Once boiling, carefully add the eggs to the pan and boil for exactly six minutes. Use a timer as the eggs want to be just perfect with a lovely runny yolk.
Once cooked, transfer to a bowl of iced-cold water and carefully peel. Be aware that the eggs are still runny and that you need to handle with care. Add the remaining ingredients, including 100ml/3½fl oz water to another saucepan, gently bring to a simmer and cook until the sugar is dissolved. Remove from the heat and leave to cool.
Place the eggs in a small container that will fit neatly as you want the liquid to nearly cover the eggs. Pour in the cold marinade and place a small piece of muslin or a jay cloth over the eggs – this helps to make sure the eggs get an even coating of the marinade as the liquid will soak in to the material as well as weighing the eggs down in the liquid.
Marinate for at least 12 hours, but ideally 24.
A Brief History of Japanese Food and Its Cultural Meaning
Japanese food, known as Washoku, has a history stretching back thousands of years. Its traditions have been influenced by geography, religion, seasonal changes and contact with other countries. Rice became a staple food, while fish, vegetables, seafood and fermented ingredients formed the foundations of traditional Japanese cooking.
During the Nara and Heian periods, Chinese influences introduced new ingredients and cooking techniques. Later, Buddhist traditions encouraged vegetarian cooking, while the Edo period saw sushi, tempura and soba noodles become popular. Today, Japanese cuisine combines traditional dishes with modern international influences.
Food has a special meaning in Japanese culture, representing respect, harmony, gratitude and appreciation for nature. Seasonal ingredients are particularly important, with meals often reflecting the time of year. Before eating, Japanese people traditionally say Itadakimasu, expressing gratitude to everyone involved in preparing and providing the food.
There are several important etiquette rules to follow when eating in Japan. Chopsticks should be held correctly, and food should not be passed directly between people’s chopsticks. Never stick chopsticks upright into a bowl of rice, as this resembles a funeral ritual.
It is polite to finish your meal, avoid wasting food and say Gochisousama deshita afterwards. Slurping noodles is generally acceptable and can show enjoyment. However, talking loudly, playing with chopsticks or pointing them at others should be avoided.
Understanding Japanese food etiquette helps visitors appreciate the country’s traditions, values and hospitality.
