Ramen Eggs (Ajitsuke Tamago)
Japanese marinated soft boiled eggs (Ajitsuke Tamago) are easy to make at home so that you can always have an egg with your ramen.
Whenever I order ramen, the egg is always something I add on if the bowl doesn’t already include it. I love the creamy, custard-like yolk.
The basic marinade for Ajitsuke Tamago is very easy. You mix soy sauce, mirin and water together and then just let your soft boiled eggs sit in the marinade for several hours. Mirin is a type of rice wine that is sweetened. It’s a key component, so I definitely recommend buying it for making these eggs.
Soft boiled eggs are easy enough to cook but are usually a pain to peel. After discovering how much easier it is to peel eggs made in the Instant Pot, I immediately knew I had to start making my own ramen eggs again.
You don’t need an Instant Pot to make these eggs, but it does make peeling the eggs much easier. You can make your soft boiled eggs your usual way as well.
These taste so good by themselves, I had a hard time limiting myself to just one!
- 8 soft boiled eggs, shells removed (I use the Instant Pot method, 3 minutes cooking time)
- 6 tbsp soy sauce (if you are looking to reduce sodium you can use low sodium soy sauce but your eggs will also be lighter in color)
- 6 tbsp mirin (this is a key ingredient to the flavor of these eggs, so I don't recommend substituting)
- 1 1/4 cups water
- In a medium bowl, add soy sauce, mirin and water. Mix to combine. Pour liquid into a plastic bag or container that you will be using to marinate the eggs. You want to use something which allows the eggs to be completely submerged in the marinade. I put my eggs in a container that just barely fit all the eggs and marinade. I then placed a lid on top to keep the eggs from floating above the marinade.
- Marinate eggs for about 4 hours or overnight in the fridge. I recommend overnight for the best flavor. Eggs can be eaten cold or you can add them to hot ramen broth to warm them up.
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