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Ramen Eggs Ajitama

Master Ramen Eggs Ajitama: Perfectly Marinated Bliss in Your Bowl

Ramen Eggs Ajitama are soft-boiled, marinated eggs with rich, jammy yolks, perfect for elevating dishes.
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Prep Time 15 minutes
Cook Time 7 minutes
Marination Time 4 hours
Total Time 4 hours 22 minutes
Servings: 6 eggs
Course: Snacks
Cuisine: Japanese
Calories: 70
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggs
  • 6 large eggs Choose older eggs for easier peeling.
For the Marinade
  • 1/2 cup soy sauce Low sodium preferred.
  • 1/4 cup mirin Contributes sweetness.
  • 2 tablespoons sake Optional, can substitute with cooking sherry.
  • 1 cup water Balances marinade concentration.
Optional Flavor Boosters
  • 1 sheet dried kombu Optional, adds extra umami.
  • 1 clove garlic Smashed, optional.
  • 1/2 inch ginger Peeled and sliced, optional.

Equipment

  • Medium saucepan
  • Large Bowl
  • Slotted Spoon
  • Clean container or resealable plastic bag

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, combine soy sauce, mirin, sake, and water. Add optional ingredients if desired. Simmer for 5 minutes, then cool.
  2. Prepare an ice bath with cold water and ice cubes.
  3. Bring a medium pot of water to a boil and carefully add the eggs. Cook for 6-7 minutes.
  4. Transfer eggs immediately to the ice bath for 10-15 minutes.
  5. Peel the eggs under running cold water.
  6. Place eggs in a container or bag and pour marinade over them. Ensure they're submerged.
  7. Refrigerate for at least 4 hours or overnight for best flavor.
  8. Remove from marinade, pat dry, and serve as desired.

Nutrition

Serving: 1eggCalories: 70kcalCarbohydrates: 1gProtein: 6gFat: 5gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 186mgSodium: 780mgPotassium: 63mgVitamin A: 270IUCalcium: 50mgIron: 0.9mg

Notes

For maximum flavor, marinate overnight. Handle eggs gently to prevent cracking.

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