Ramen eggs, known as Ajitama or Ajitsuke Tamago in Japan, are soft-boiled eggs that have been marinated in a sweet and savory soy sauce mixture. These jammy, umami-packed eggs are a staple topping for ramen bowls, but they’re equally delicious as a protein-rich snack or addition to bento boxes. The perfect ramen egg features a fully set white and a slightly runny, custardy yolk that absorbs the flavors of the marinade, creating a beautiful harmony of textures and tastes that elevates any dish they accompany.
Ramen Eggs Marinade Recipe (Ajitama)
4
eggs10
minutes7
minutes85
kcal480
minutes8
hours17
minutesKeep the screen of your device on
Ingredients
4 4 eggs
60 ml 1/4 cup Japanese dark soy sauce
60 ml 1/4 cup mirin
60 ml 1/4 cup water
1 tablespoon 1 tbsp sugar (optional, for added sweetness)
1 1 garlic clove
1 1 piece ginger
1 1 green onion
Equipment
large pot- slotted spoon
- Ice bath
- Airtight container
- Timer
Directions
- Bring a medium pot of water to a rolling boil over high heat.
- Gently lower the room temperature eggs into the boiling water using a slotted spoon.
- Set your timer for exactly 6.5 minutes for jammy yolks, or 7 minutes for slightly firmer but still soft yolks.
- While eggs are cooking, prepare an ice bath in a large bowl.
- When the timer goes off, immediately transfer the eggs to the ice bath using the slotted spoon.
- Let the eggs cool in the ice bath for at least 5 minutes to stop the cooking process.
- Gently peel the eggs under cold running water, which helps the shells come off more easily.
- Combine soy sauce, mirin, water, and sugar (if using) in a small bowl, stirring until sugar dissolves completely.
- Add optional aromatics (garlic, ginger, green onion) to the marinade if desired.
- Place the peeled eggs in a ziplock bag and pour the marinade over them, ensuring they’re fully submerged.
- Remove excess air from the bag and seal tightly, or place in an airtight container.
- Refrigerate for at least 8 hours, or ideally 12-24 hours for deeper flavor penetration.
- Turn the eggs occasionally during marination if possible to ensure even coloring.
Notes
- For the perfect jammy yolk, timing is crucial. Using room temperature eggs provides more consistent results than cold eggs straight from the refrigerator.
- The longer the eggs marinate, the stronger the flavor and the deeper the color will be. After 24 hours, the eggs can become quite salty, so taste one to determine if they’ve reached your preferred intensity.
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