Ajitama (Ramen eggs)

Ingredients for Ramen Eggs

To make ramen eggs, you’ll need eggs, soy sauce (or tamari), mirin, sake (or cooking white wine), sugar and vinegar.

2 eggs

3 tablespoons plus 1 teaspoon soy sauce or tamari

3 tablespoons + 1 teaspoon mirin

3 tablespoons + 1 teaspoon sake

1 tablespoon sugar of your choice

1 tablespoon vinegar

How to Make Ramen Eggs, Step-by-Step

1. Boil the Eggs

Bring a large pot of water to a boil, then carefully lower eggs into the pot in a single layer and boil for 7 minutes.

2. Prepare the Ice Bath

While the eggs boil, fill a large bowl with ice and cold water. Once the eggs have finished boiling, immediately transfer them to the prepared ice bath to stop the cooking process and cool the eggs.

3. Peel the Eggs

Once the eggs are cool enough to handle, peel the eggs.

4. Make the Marinade

In a resealable plastic bag, combine soy sauce (or tamari), mirin, sake (or cooking white wine), sugar and vinegar.

5. Marinate the Eggs

Place eggs in the bag and ensure that the eggs are immersed in the liquid mixture. Seal the bag, removing any extra air, and allow eggs to marinate in the liquid for at least 24 hours, or up to 2 days. During the marinating process, periodically change the eggs’ position to ensure that they are evenly marinated.

6. Serve the Eggs

Cut eggs cleanly in half lengthwise and serve with ramen or enjoy as a snack.

Tahini

Excerpt from Adam and Joanne, creators of Inspired Taste

You only need THREE ingredients to make tahini.

Sesame seeds — We use hulled seeds (pictured below on the left) and toast them in a dry skillet to bring out their natural nuttiness.

Oil — To help the tahini become a creamy smooth paste, we add a few tablespoons of neutral-flavored oil. Try avocado, extra-virgin, olive, vegetable, and grape seed oil. Sesame oil (not toasted sesame oil) also works.

Salt is optional, but I always use it. It just makes the tahini taste better.

Step 1: Toast the sesame seeds. I love toasting the sesame seeds before making tahini. It tastes better. I toast them in a dry skillet on the stovetop. Sesame seeds are tiny and can burn quickly. Toast them over medium-low heat, stirring often, until they take on a light golden color.

Step 2: Process the sesame seeds until crumbly. Throw the toasted sesame seeds into the bowl of a food processor, shut the lid, and then process until a crumbly paste begins to form. We have a 10-cup Magimix food processor. It is powerful, which helps when making tahini. Most food processors on the market today will do the trick. Blenders are hit and miss — read through our comment section for tips from other readers who used a blender to make this recipe.

Step 3: Add oil and process into a smooth cream. We add a few tablespoons of neutral-flavored oil to help the tahini turn into an extra smooth, drippy paste. You can eliminate some of the oil if you would like, but the tahini won’t be as smooth or pourable. We’ve found that 3 to 4 tablespoons of oil does the trick

Step 4: Store tahini in an airtight container for one month. It might separate over time like a natural peanut butter would. If this happens, give the tahini a good stir before using it.

Swedish Meatballs

Ingredients

1 lb. ground beef

1 lb. ground pork

1/2 c. bread crumbs

2 large egg yolks

1/4 tsp. allspice

1/4 tsp. nutmeg

kosher salt

1/2 white onion, chopped or a dash of onion powder

Dash of garlic powder 

1/4 c vegetable oil

4 tbsp. butter, divided

1 tbsp. extra-virgin olive oil

3 tbsp. all-purpose flour

3 1/4 c. low-sodium beef broth

1/2 shot glass white cooking wine

1/4 c. heavy cream

1/4 c. freshly chopped parlsey

Freshly ground black pepper

Cooked pappardelle, rice or egg noodles

Directions 

1. Pre-heat oven at 350° F. Read instructions on package of pappardelle, rice or egg noodles.  Meanwhile, in a large bowl, mix together ground beef, pork, bread crumbs, egg yolks, onion, garlic, allspice, nutmeg, salt, pepper, and 1/4 c beef broth. Form mixture into small meatballs.

2. Pre-heat pan over medium heat. Add vegetable oil for 20 minutes. Add meatballs and brown until golden, 3 minutes per side, then transfer to a steamer to drain fat in skillet or dripping pan in the oven. Set timer to 20 minutes.

3. Make gravy: Melt 3 tablespoons of butter in skillet. Whisk in flour until golden for 2 minutes, then add 3 c. beef broth, olive oil and whisk until no clumps remain. Bring to a simmer and let thicken for 2 minutes.

4. Add heavy cream, white cooking wine and parsley and return meatballs to skillet. Spoon gravy over meatballs and let simmer in sauce for 5 or 6 minutes more. Season with freshly ground black pepper.

5. Serve over pappardelle, rice or egg noodles. You may compliment the dish with other vegetables (asparagus, potatoes, carrots, tomatoes), herbs (basil) or mushrooms.