Description

Ramen Eggs, or Ajitama, are flavorful soy-marinated soft-boiled eggs that add richness and umami to any bowl of ramen. Simple to make and incredibly versatile, they’re delicious as a topping, snack, or side dish.

Ingredients

Scale

6 large eggs
Vinegar (optional for boiling eggs)
½ cup soy sauce (light sodium)
¼ cup water
¼ cup mirin
2 tablespoons granulated sugar

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Instructions

Bring a pot of water to a boil and gently add the eggs. Boil for 6 minutes for soft-boiled texture. Add 2 tablespoons of vinegar to the water if desired to help with peeling.
Transfer the eggs immediately to an ice bath to cool for 15 minutes to stop the cooking process and make peeling easier.
Mix soy sauce, water, mirin, and sugar in a bowl until sugar dissolves completely to create the marinade.
Peel the cooled eggs and rinse to remove any shell fragments. Place them in the marinade, ensuring they are well coated.
Marinate for at least 8 hours or overnight for deeper flavor. If not fully submerged, rotate occasionally for even marination.
Remove eggs after 12–36 hours depending on flavor preference. Serve sliced in ramen, with rice, or as a snack.

Notes

Store ramen eggs in their marinade in an airtight container for up to 3 days. Use fresh eggs for best texture and flavor. Adjust boiling time for firmer yolks or experiment with flavors like garlic, ginger, or chili flakes in the marinade.

Prep Time: 10 minutes
Cook Time: 6 minutes
Category: Side Dish
Method: Boiled and Marinated
Cuisine: Japanese

Nutrition

Serving Size: 1 egg
Calories: 90
Sugar: 3g
Sodium: 480mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 0g
Protein: 6g
Cholesterol: 185mg