Flavorful Ramen Eggs (Ajitsuke Tamago) Recipe
Ramen Eggs, or Ajitsuke Tamago, are soft-boiled eggs marinated in a savory and slightly sweet soy-based sauce. They are a popular topping for ramen, offering a creamy yolk and flavorful exterior that enhances the overall dish.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 7 hours 20 minutes
- Yield: 6-8 ramen eggs
- Category: Appetizer
- Method: Stovetop
- Cuisine: Japanese
- Diet: Gluten Free
Ingredients
Eggs
- 6-8 large eggs
Marinade
- ¼ cup soy sauce
- ¼ cup mirin
- 1 cup water
- 1 tablespoon dark soy sauce
- 1 tablespoon white sugar
Instructions
- Prepare the marinade: In a bowl, combine soy sauce, mirin, water, dark soy sauce, and white sugar. Stir until the sugar dissolves completely.
- Boil the eggs: Bring a pot of water to a boil. Carefully add the eggs and boil for 6 to 7 minutes for soft-boiled yolks. Adjust time slightly depending on the size of your eggs for your preferred yolk consistency.
- Cool and peel: Immediately transfer the eggs to an ice bath to stop the cooking process and cool completely, about 5-10 minutes. Once cooled, gently peel the eggs.
- Marinate: Place peeled eggs into the prepared marinade, ensuring they are fully submerged. Use a small plate or plastic wrap to keep eggs submerged if necessary.
- Refrigerate: Cover and refrigerate the eggs in the marinade for at least 4 hours, preferably 8-12 hours, to allow flavors to infuse properly.
- Serve: Remove eggs from marinade, slice in half, and serve as a topping for ramen or enjoy as a savory snack.
Notes
- Adjust boiling time for firmer or softer yolks to your preference.
- The marinade can be reused once strained but will be less potent with each use.
- For a richer flavor, use dark soy sauce as specified.
- These eggs can be kept in the marinade in your refrigerator for up to 3 days.
- If you don’t have mirin, substitute with a mix of sake and a pinch of sugar.
