Of all the toppings for ramen, ajitsuke tamago definitely has to be in the top three! It's a must for any ramen lover and one of the most popular toppings of all time.
It is perfect both as a condiment and as a snack. It can be very tasty, and with the right precision it is also easy to prepare.
What is ajitsuke tamago?
Ajitsuke tamago is a hard-boiled (half-boiled!) egg that is traditionally marinated in a soy sauce base overnight. Cut in half it is then served over ramen usually along with other toppings.
Translated directly from Japanese, ajitsuke tamago means marinated/seasoned egg (ajitsuke = marinated, tamago = egg). You will most likely also hear about ajitama: it is the same thing, simply in a contracted form.
Some versions of ajitsuke tamago are made by marinating the egg in a mixture of miso instead of Japanese soy sauce. This gives it an even more intense umami hit and helps intensify the flavor of your ramen or any other dish you put it in.
It can also be enjoyed alone as a snack or used as a garnish in other preparations, such as salads, rice, soups and different varieties of noodles.
History of the seasoning
Ajitsuke tamago, as a condiment, is said to have found success when a restaurant owner named Kenji Chiba started serving it with street ramen. According to local Tokyo legend, Chiba-san brought his washoku chef skills ( the traditional Japanese culinary style that also includes food etiquette and ceremonies) to the world of ramen.
The concept of the marinated hard-boiled egg originates from China, like many other elements of Japanese cuisine.
The main difference between the classic Chinese marinated egg and the Japanese ajitsuke tamago is in the sauces used for marinating. Both versions use soy sauce, but Japanese soy sauce is sweeter and has a more intense flavor, unlike Chinese soy sauce which is mostly salty.
However, both versions began as a snack before being used as a condiment.
Why does ajitsuke pair well with ramen?
Ajitsuke tamago has a unique combination of flavor and texture that goes very well with ramen. Semi-boiled eggs have a naturally softer consistency than the hard-boiled ones we commonly know. Combine this with the already creamy egg yolk and you get a soft texture that almost seems to melt as you chew it.
Usually, in a ramen restaurant, half-boiled ajitama is served with noodles. Eggs are placed on top of the hot ramen broth, and when they crack, the creamy yolk mixes with the broth, enriching the flavor.
The flavor and combination of textures may be the main reason why ajitama pairs so well with ramen, but both characteristics also have their individual merits.
Depending on the marinade you use, the egg may have a delicate blend of sweet, sour and salty on the surface. Then there is the strong touch of umami that envelops the mouth as you chew it. The marinade has a particular effect on the consistency of the egg. The sodium in soy sauce draws some of the moisture through the outside of the egg, intensifying the flavor and providing a slight firmness.
Marinate the egg for no less than 8 hours, but if you decide to marinate it for even 48 hours it will certainly develop a very strong flavor.
Which ramen broth goes best with ajitsuke and what toppings go with it
Since ajitsuke tamago is marinated in a soy sauce-based mixture, it would seem to pair better with shoyu ramen. But there's more to consider.
Remember the creamy consistency of ajitsuke? That very texture is what makes it a great pairing with any main ramen flavor.
Ajitsuke tamago is an excellent topping for shoyu ramen, thanks to its own flavor profile. It also pairs well with tonkotsu thanks to the already creamy consistency of the broth. It's also a great topping for miso ramen thanks to the way the "earthy" flavor of the miso paste pairs with the creamy, undercooked yolk.
Shio ramen is interesting because it has an overall intensity of flavor similar to an egg marinated for 24 hours. What ajitsuke does with shio ramen is add a bit of texture to the whole thing. However, for shio, you will need eggs marinated for at least 48 hours, shio being a "lighter" broth.
As for the other condiments that pair well with ajitsuke, we suggest 5 main ones:
Narutomaki: These cute little fish paste slices have a good chewiness that provides a great contrast to the easily breaking ajitsuke. If you like having different textures in your ramen, narutomaki is the best choice.
Chashu: The braised pork has just the right level of flavor to not overpower the ajitsuke. It's delicate, breaks easily when bitten, and because it's braised in a solution similar to ajitsuke marinade, it doesn't alter the flavor too much.
Niku soboro: This is minced meat seasoned with soy sauce and sugar, then fried until crispy. It adds a delicious crunch to counterbalance the creaminess of the ajitsuke, while also boosting the umami factor of the dish overall.
Nori: The tasty dried seaweed full of flavor absorbs the ramen broth and softens, almost like the outer layer of ajitsuke. If you prefer to marinate the egg only in soy sauce, the seaweed will give an additional boost of flavor to the salted egg white.
Benishoga: The bold flavors of pickled ginger are a combination of sour and sweet. When combined with ajitsuke tamago, especially in tonkotsu ramen, you'll enjoy a creamy broth, umami egg, and tart streaks of ginger. All in one bowl!