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
Scale
- 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 carefully 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, making sure 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
