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In this article’s the way it breaks down: Ajitama is generally gentle-boiled and flavored by staying put inside a container like Tupperware or a Ziploc bag with marinade included to it. Nitamago, However, starts as a boiled egg, that's then simmered more in a pot with seasoned broth, leading to a hard-boiled egg.One more well-known and much easie

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