@aisletotokyo: Full Recipe↓ Day 37/100 | AJITAMA 🛒 INGREDIENTS: - Eggs: 6 [Seasoning] - Sugar: 2 tbsp - Soy sauce: 4 tbsp - White wine: 2 tbsp - Water: 3 tbsp 🧑‍🍳 METHOD: 1. Add the eggs directly to boiling water (not starting from cold water) and boil for 7 minutes. 2. Immediately plunge them into ice water, then peel. 3. Combine sugar, soy sauce, water, and white wine; boil briefly to remove alcohol. 4. Place eggs and sauce in a bag and marinate in the fridge for 4 hours. 5. Slice in half and serve drizzled with sauce. 💡 KEY POINTS: - In this recipe, we're swapping traditional Mirin for white wine and sugar in a certain conversion formula. As a Japanese home cook, I assure you it works perfectly to replicate the authentic taste. Only one simple rule you need to follow: 👉 Make sure to use a DRY and LOW-ACIDITY WINE (e.g. Pinot Gris). A cheap one is fine, but avoid using fruity wine. ⛩️ TRADITIONAL OPTION: - Substitute 2 tbsp white wine with 2 tbsp Mirin, and reduce sugar from 2 tbsp to 1 tbsp. ⚠️ DISCLAIMER: Not affiliated with or endorsed by TESCO. #ajitama #JapaneseRecipes #JapaneseCooking #EasyRecipe #Tesco

Lucie :

Skip the plastic bag its so bad for you! soy ect into glass tupawear with eggs for cooling 😎

🪡ieke :

i love your voice in combination with the music

Fin :

What can i use to substitute white wine?

Laitue chan :

is it really white wine ? seems odd for Japanese cuisine. what are you replacing ?

Lee Barton :

Koreans call these drug eggs because they’re too yummy 👀

Hiddentales :

How much time they last in the fridge

JohnHercules :

sorry for spam liking so many of your videos, I just discovered this series and have a lot of catching up to do.

Hope_Is_Within :

At this point I think I'm only going to eat food from this channel. I am enjoying these videos so much.

Kodagumi :

Made it today, so delish! 😁😌

PiggyMummy :

hi, may I skip the white wine?

Z M 2023 :

Love this. Hiw long will the eggs last in the fridge?

ocultado_real :

This will be my downfall if I finally manage jammy eggs. Have never got it right yet!

˚༺🦇༻˚ :

I made this recipe today. The eggs are still marinating

Em :

I really wanted to like these but they just tasted like watery wet eggs 😭 doesn’t even really penetrate into the egg properly

💚 Tim 💚 :

ive been waiting for this one now i can finally perfect my ramen

xidenex :

4 hours to make some egg and rice 🤣

Calico :

Any advice for rice? obv used a lot in your dishes, but I bought some sushi rice and you have to wash repeatedly and then soak for half an hour. Just wondered if you have any tips for having rice on demand, so it doesn't increase the cooking time. Do you keep it in a rice cooker or something like that, prepare batches for a few days? Thanks for your series, I've just made oyakodon (I think that's how it's spelt), which was great and so easy to make! Thanks!

BMalinc :

What white wine do you use?

Tris :

I honestly love this series. If this was a cook book I would SNAP that up 🤩

pau.la :

I made these and I actually love them so much😭. i literally smile anytime I eat one

User 509 :

I love these 🥰

Izmena :

You’re reviving my special interest for Japanese food. It stopped because when I finally went to Japan I was disappointed by not being able to find much vegetarian options, many times I found myself eating fish by accident and then I ended up ordering the same mushrooms curry at the same curry place everyday…

eliza :

Do you start with room temperature or cold eggs?

Massimiliano :

100 japan recipes using sugar

Meli :