Easy Ajitama Recipe (Ramen Marinated Egg)

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Here is a very easy Ajitama recipe! Let’s learn to make soft-boiled eggs with secret soy sauce mix to marinate the eggs!

egg for ramen ajitama
Egg for ramen

Have you tried the eggs for they used in ramen? The eggs in ramen are so soft, with jelly-like egg yolk and the taste of the whole egg is so delicious!

The egg yolk looks and feels like jelly. It is so creamy inside and the color is so vibrant. Yet, the egg white is so chewy and soft.

At first, I wonder how to make such a beautiful egg.

After many trials and errors, I finally make the eggs just like the ones I had in ramen shop, even better!!!

So this time I want to share the recipe.

It is so EASY to make and I bet you can make it a success even if you are a beginner in the kitchen! Impress your friends and family with this simple and delicious recipe!

The ingredients are so easy to get and prepare. You just need to go the Asian grocery store. They have all the things you need!

What is Ajitama (Ajitsuke Tamago)?

Egg for ramen is called Ajitsuke Tamago or Ajitama in Japan. It is soft-boiled eggs, marinated with soy sauce and some herbs for at least 24 hours.

The taste of ajitsuke tamago is full of umami. This very easy homemade egg for ramen is so versatile – you can pair it with any meals. You can have it in ramen, rice bowls, snack, toast, or salad!

It is famous as egg for ramen because these flavoured eggs are found in Japanese ramen topping. It is a must to include ramen egg!

Ramen is a famous dish originated from Japan. It has become very popular all over the world. Along with the Japanese ramen, people also find the eggs used in ramen very delicious!

How To Get The Eggs Right

The authentic ajitama is soft boiled with the right seasonings. The secret thing is to get the right soft-boiled eggs. This is the one thing that will make your eggs just perfect!

Soft boiled in the white, jelly-like egg yolk in the middle. This is the consistency you want for Ajitama.

Do not worry! It is very easy to make. The key is the set the right cooking time for the eggs. If you want to learn more on how to cook eggs, you can check this article.

Variations

These soy sauce marinated eggs are very versatile and delicious you will want to make them for your family often.

You can have them in your sandwiches, burgers, salad, rice bowls, or even just the eggs for snack! So it’s not limited for ramen only!

I have the original recipe that I use posted here. When you are finished making the original ones, you may want to try other variations.

Additions you may add are:

  • Garlic
  • Cilantro
  • Onion
  • Chili

Next time you want to make Ajitama egg, you can try adding any of the variations above! Experiment! 🙂

Easy To Make, Easy To Get Ingredients

These wonderful eggs are made with simple Japanese ingredients which you can find in Japanese grocery store or any Asian grocery store. Soy sauce, chicken stock, mirin, and sake are simple Japanese ingredients that are easy to find.

Marinating the eggs overnight will let the soy sauce and herb mixture to soak into the egg yolk creating delicious sweet and savoury flavor which is very different than common boiled eggs!

Soft-boiled Eggs

You will want to have the egg whites soft-boiled, not too hard and the egg yolk needs to be soft and a little bit runny. This way the soy sauce mixture will soak into the egg yolk and make its texture to be like jelly overnight.

The cooking time for eggs may differ as eggs differ in size. Bigger eggs need longer cooking time.

Use eggs in room temperature. If you use eggs from chiller, they tend to break in the boiling water easily because of the temperature difference.

Use a ladle to spoon the eggs one by one into the boiling water to avoid breaking.

Add 1 teaspoon of salt in the boiling water. This will help prevent any cracking or stop any cracking if it happens.

You may add 1 teaspoon of vinegar in the water to make the peeling easier.

Ingredients That Define The Flavor

Soy Sauce

You can use any kind of Japanese soy sauce. Kikkoman soy sauce is the most popular one. If you have other brand at home, you can also use that.

If you are gluten-free diet, you can also use gluten-free tamari.

Try to use dark color soy sauce as it will make the eggs brown on the outside. Dark soy sauce is usually less salty than light soy sauce. It adds appeal without making it too salty.

Mirin

Mirin is sweetened rice wine. It is a popular Japanese ingredients that adds umami to the dish you make.

This is a must in the recipe. You can also use mirin in other Asian recipes, so it is a good investment to buy one bottle of mirin and keep it in your chiller.

Any brang will do. I usually use this brand.

Mirin
Mirin

Japanese Sake

Sake is also a must in this recipe. Sake creates a balance between the soy sauce and mirin. I highly recommend using Japanese sake. If you can’t find any, you can use white wine. The taste may be a little bit different but it is okay.

sake
Sake

Just like mirin, you can buy Japanese sake and keep it in your chiller for other Asian recipes, like soup, teriyaki, gyudon, and many others. It won’t be a waste.

Eggs

I use organic free-range eggs from nearby grocery store. Please note the cooking time may differ depending on the size of the eggs.

egg for ramen

Star Anise, Cloves, Bay Leaves

In this ajitama recipe, I use star anise, cloves, and bay leaves. They are all available in dried form in most Asian grocery stores. You can keep them in your kitchen for quite a long time since they are all dried.

egg for ramen
Star anise, cloves, bay leaves

Water or Chicken Stock

You can use either water or chicken stock for the sauce mixture. In the video, I use chicken stock.

Ajitama (Ajitsuke Tamago) Super Easy Recipe

  • 6-8 eggs cooked for 6 minutes 30 seconds
  • Water or chicken stock ½ cup
  • Mirin ½ cup
  • Sake / white cooking wine ½ cup
  • Dark soy sauce ½ cup
  • Star Anise 1-2 pcs
  • 6 sticks of cloves
  • 3 pieces of bay leaves
  • Boiling water + 1-2 tsp salt for cooking eggs

Step By Step Instruction

Sauce Mixture

Put all sauce ingredients in a pot and cook off the alcohol from the mirin and sake by boiling them. Keep it boiling for 1-2 minutes.

sauce mixture ajitama

Let the sauce mixture cool down while you cook the eggs.

Cooking For Soft-Boiled Eggs

Boil the water first. Put in salt and vinegar to make the cooking process better. Salt will prevent the eggs from cracking. Vinegar will help the peeling of the skin easier.

Spoon the eggs gently with a ladle and put them in the boiling water. The eggs need to be submerged in the water.

Cook them for 6 minutes and a half. This cooking time is for small eggs that are around 60 gr.  If you have bigger eggs around 70 gr, you can cook them for 7 minutes.

cooking soft boiled eggs ajitama

If you prefer harder eggs, you can add 1 minute extra to the cooking time.

Take away the pan from the stove once it is done. Take out the eggs and put them in a cold water with ice. This will stop the cooking process.

 ajitama

Peel the eggs carefully in running water. Please note that you peel only when the eggs are cooled down. This will help you peel easily and the eggs will come out smooth.

peeling the eggs
Peeling the eggs

How To Marinate The Eggs / Ajitama

Put the eggs in a container or bowl or plastic Ziploc bag. Pour the sauce mixture in it. Make sure the eggs are submerged in the sauce mixture.

marinate eggs ajitama

Marinate the ajitama eggs for at least 24 hours. If you are in a hurry, you may marinate them for 12 hours. Do not marinate for over 48 hours.

Shelf Life

Remove all the marinated eggs from the sauce mixture. Keep your eggs in a container up to 4 days in the chiller.

The next day or after 12-24 hours, take out the eggs from the container. Cut them in half. They are ready to eat!

egg for ramen ajitama
Egg for ramen

You can see the egg yolk looking like jelly, shiny and so bright orange. The white part is so soft it feels like eating jelly.

Enjoy your ramen egg!

FAQs (Frequently Asked Questions)

Q: How do I achieve the perfect moist yolk for Ajitsuke Tamago?

A: To achieve the desired runny yolk consistency, boil the eggs for about 6-7 minutes and then immediately transfer them to an ice bath to stop the cooking process. Adjust the time slightly based on the size of your eggs and your elevation.

Q: Can I use other types of eggs, like quail eggs, for this recipe?

A: Yes, you can use other types of eggs, such as quail eggs, to make mini Ajitsuke Tamago. Adjust the cooking time accordingly; quail eggs typically require around 2-3 minutes of boiling.

Q: How long can I store Ajitsuke Tamago in the marinade?

A: You can store Ajitsuke Tamago in the marinade for up to 3-4 days in the refrigerator. Be sure to keep them in an airtight container to prevent the flavors from becoming too intense.

Q: What can I do if the marinade is too sweet or too salty?

A: If the marinade is too sweet, add a bit more soy sauce to balance the flavors. If it’s too salty, you can dilute it with a touch of water and adjust the sweetness with additional mirin or sugar. Taste and adjust until it reaches your desired balance.

Conclusion

In the world of ramen, the humble Ajitsuke Tamago holds a special place. Whether you’re a ramen aficionado or simply looking to add a touch of Japanese flair to your dishes, Ajitsuke Tamago is a delightful addition to your culinary repertoire.

Its soft, marinated yolk and savory-sweet flavor will undoubtedly leave your taste buds craving more.

By following the steps outlined in this article, you can master the art of making perfect Ajitsuke Tamago at home.

Other simple Japanese dish you might like:

If you like Asian food, you can also check my other delicious recipes like: Chicken Fried Wontons Recipe.

Here is a complete list of Asian egg dishes that you must know, if you love egg:

20 Asian Egg Dishes

egg for ramen

EGG FOR RAMEN (AJITSUKE TAMAGO)

Yield: 6-8
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Here is the recipe to make soft, delicious eggs for ramen! You can add this eggs to any dish!

Ingredients

  • 6-8 eggs
  • Water or chicken stock ½ cup
  • Mirin ½ cup
  • Sake / white cooking wine ½ cup
  • Dark soy sauce ½ cup
  • Star Anise 1-2 pcs
  • 6 sticks of cloves
  • 3 pieces of bay leaves
  • Boiling water + 1-2 tsp salt for cooking eggs + vinegar

Instructions

  1. Put eggs in boiling water for 6 minutes and 30 seconds. This will cook the egg white and egg yolk soft enough to marinate.
  2. After 6 minutes and 30 seconds, put the eggs in cold water with ice to stop the cooking process. Let them cool.
  3. Pour chicken stock or water in a pot. Pour in mirin, sake, dark soy sauce, star anise, cloves, and bay leaves.
  4. Boil the sauce mixture to let the alcohol evaporate.
  5. After it boils, turn off the heat and let it cool completely.
  6. Peel the eggs and wash clean. Put the eggs in a container. Pour in the sauce mixture. Cover with cling wrap or a lid.
  7. Let the eggs marinate 24-48 hours.

Notes

1. Try to use eggs in room temperature, not the eggs from the chiller.

2. Put in some salt and vinegar to make the eggs boil much better. The salt will prevent the eggs from cracking and the vinegar will help the eggs to peel more easily.

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