Ramen Egg (Ajitama) Recipe

These marinated ramen eggs, known as ajitama, are a comforting Japanese delight. Soft boiled and steeped in a harmonious blend of soy, mirin, sake, water, and sugar, their tender whites and luxuriously jammy yolks burst with umami-rich, sweet and savory notes. Perfect to elevate ramen or served as a side.

I recently discovered a pretty amazing recipe for Japanese Ramen Eggs that I just had to try for dinner. What makes these ajitama so special is the swift combination of sweet and savory flavors that come from the simple ingredients I use.

I start with 4 large eggs that are cooked to perfection, then gently marinated in a mix of 1/2 cup soy sauce, 1/2 cup mirin, 1/4 cup sake, 1/4 cup water, and 2 tablespoons sugar. This marinade really packs a punch of umami while maintaining a light sweetness that lets the soft, jammy yolks shine.

I love using these creative eggs in my ramen or even as a side because they’re a great quick meal option. This marinated eggs for ramen recipe is both easy to follow and provides a perfect balance of taste and nutrition that makes it very satisfying.

Enjoy making these Japanese sweet eggs, they are things for dinner easy!

Why I Like this Recipe

1. I really love how simple this recipe is to make. Even if I’m in a rush, I can get these tasty eggs ready without too many complicated steps.
2. I dig the sweet and savory flavor of the marinade. It gives these eggs a rich taste that makes my ramen and other meals way more exciting.
3. The eggs turn out with this awesome jammy yolk every time, which is honestly the best part. It makes every bite feel like a little burst of flavor.
4. I like that I can easily adjust the marinating time to get the flavor just how I like it, so each time its a bit different but always delicious.

Ingredients

• Eggs giv protein and a creamy texture, essential for the dish and its flavor.
• Soy sauce adds a salty umami kick that makes the eggs tastier, dont overdo it.
• Mirin offers a mild sweetness which helps glaze and balance the rich marinade nicely.
• Sake brings a gentle tang and a deeper flavor that lifts the whole dish up.
• Sugar rounds out the saltiness by adding sweetness which makes the taste more complete.
• Water ties everything together, diluting the marinade and helping flavours meld smooth.

Ingredient Quantities

• 4 large eggs
• 1/2 cup soy sauce
• 1/2 cup mirin
• 1/4 cup sake
• 1/4 cup water
• 2 tablespoons sugar

How to Make this

1. Start by mixin the soy sauce, mirin, sake, water, and sugar in a small saucepan. Warm it over medium heat and stir until the sugar dissolves, then let it cool completely.

2. Bring a pot of water to a boil. Gently lower the eggs in one at a time so they don’t crack.

3. Boil them for about 6 minutes if you want that soft, jammy yolk. You can adjust the time a bit if you prefer slightly firmer yolks.

4. Once done, immediately transfer the eggs to a bowl of ice-cold water to stop the cooking process. Let ’em chill for around 5 minutes.

5. Peel the eggs carefully by crackin the shell all over and then slowly removin it.

6. Put the peeled eggs into a container or ziplock bag and pour in your cooled marinade, makin sure the eggs are fully covered.

7. Seal the container or bag and refrigerate it for at least 4 hours. Overnight is even better if you can wait!

8. When you’re ready to use them, take the eggs out of the marinade, slice them in half, and they’re ready to be enjoyed with your ramen or as a tasty side.

9. If the marinade doesn’t fully cover the eggs, you can place a small plate or a clean weight on top so all the eggs soak up that sweet and savory goodness.

10. Enjoy your homemade ajitama and experiment by adjustin the marinating time to suit your taste!

Equipment Needed

1. Small saucepan – for mixing soy sauce, mirin, sake, water and sugar before heating and cooling
2. Stirring spoon – to stir the marinade until the sugar dissolves
3. Medium pot – big enough to hold water and eggs safely for boiling
4. Slotted spoon or ladle – to gently lower the eggs into the boiling water
5. Bowl – for filling with ice-cold water to stop the cooking process
6. Container or ziplock bag – to marinate and store the peeled eggs
7. Small plate or clean weight – to keep the eggs fully submerged in the marinade during refrigeration

FAQ

Ramen Egg (Ajitama) Recipe Substitutions and Variations

• If you don’t have soy sauce, try using tamari or coconut aminos instead its pretty similar in flavor.
• Don’t got mirin? You can mix a little rice vinegar with extra sugar to create a similar sweet tang.
• If sake isn’t around, dry sherry works just fine as a substitute plus it gives a nice depth of flavor.
• For sugar, you might use honey or maple syrup, but watch the consistency as they add a slightly different sweetness.

Pro Tips

1. When boiling the eggs, try puttin a pinch of salt in the water cuz it can help the eggs peel off easier later on.

2. Be careful when lowerin the eggs into the boiling water, ya might crack em if you drop them in too fast. A slowness approach works best.

3. Make sure the marinade is cool before puttin the eggs in, cause hot marinade can actually cook the eggs further and mess up the soft yolk you want.

4. If the marinade doesnt cover all the eggs in your container, use a small plate or something light to keep the eggs submerged so they all soak up the flavor evenly.