Aji Tama - Marinated Eggs

Ingredients:

• 4 Eggs

• Select one of the following selection of Koji Pastes:

  1. Salty Koji Paste: 4 tsp

  2. Spicy Koji Paste: 2 tsp with 2 tsp water added

  3. Tamari Koji Paste: 4 tsp

Preparation:

Prepare a small saucepan/pot with a lid. Have a small ziplock bag ready. Ensure you have a timer on hand.

Cooking:

1. Crack all the eggs at their bottom (non-pointy side) as shown in photo A.
   (Note: cracking the correct side prevents leakage).

2. Place the bottom-cracked eggs in the small pot and cover them with plenty of water. Heat over medium heat until boiling. Once boiling, remove from heat and cover with the lid. Set the timer for 6 minutes and set aside.

3. While the eggs are cooking, prepare the marinade. In the ziplock bag, add the selected type of Koji.

   • NOTE: If you select the Spicy Koji, mix equal teaspoons of water with the Spicy Koji Paste.

4. After the timer goes off, transfer the eggs to cold water and let them sit for 5 to 10 minutes. Peel the shells. If peeling is difficult, add more cracks and soak for another 5 to 10 minutes to allow water to penetrate between the egg membrane and shell.

5. Once peeled, add the eggs to the prepared ziplock bag. Remove as much air as possible, then seal the bag to ensure the eggs are evenly covered by the marinade.

6. Refrigerate for ideally 24 hours, but 12 hours is acceptable if time is limited. The longer the marination, the more flavor will infuse into the eggs.

7. The eggs will keep for a week in the bag. Serve with Asian salad or as a topping for ramen and other dishes.

Serving:

Enjoy the Aji Tama eggs with your favorite Asian dishes, such as ramen, or as a tasty addition to salads.