Description
Savory ramen eggs (Ajitsuke Tamago) are soft-boiled eggs with jammy yolks marinated in soy sauce, mirin, and sugar. They add umami depth to ramen bowls, rice dishes, or snacks, delivering rich flavor and a restaurant-quality touch at home.
Ingredients
6 large eggs (room temperature)
½ cup low-sodium soy sauce
½ cup mirin
¼ cup sake or water (non-alcoholic option)
2 tablespoons sugar
1 clove garlic, smashed (optional)
1 slice fresh ginger (optional)
Instructions
Fill a medium saucepan with enough water to cover the eggs by 1 inch and bring to a gentle boil.
Reduce the heat slightly, lower the eggs carefully with a slotted spoon, and cook for 6½–7 minutes for jammy yolks (8 minutes for firmer centers).
Transfer immediately to an ice bath for at least 5 minutes to stop cooking.
Peel eggs gently under running water.
In a small saucepan, combine soy sauce, mirin, sake (or water), and sugar. Warm just until sugar dissolves, then cool to room temperature. Add garlic and ginger if desired.
Place peeled eggs in a resealable bag or container. Pour in the marinade, ensuring the eggs are submerged. Refrigerate 4–12 hours, turning occasionally.
Slice and serve over ramen, rice bowls, salads, or enjoy as a snack.
Notes
Marinating longer than 12 hours deepens color and flavor, but can make eggs too salty.
Use pasteurized eggs or extend cooking time slightly if soft yolks are a concern.
Discard used marinade after 24–48 hours for food safety.
Ramen eggs are best consumed within 3–5 days of marinating.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Appetizer / Side / Topping
- Method: Boiling and Marinating
- Cuisine: Japanese
Nutrition
- Serving Size: 1 egg
- Calories: Approx. 80 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 185 mg