Japanese Ramen Eggs (Ajitsuke Tamago / Ajitama)
Ajitsuke Tamago, or simply Ajitama, are Japanese soft-boiled eggs marinated in a savory-sweet soy-based sauce. They’re often served halved over ramen but also make a fantastic snack or side dish. The yolks are creamy, the whites are infused with umami, and they are deeply flavorful.
Total Time: 20 minutes active, 4–12 hours marinating
Yield: 6 marinated eggs
Ingredients:
For the eggs:
6 large eggs
Water and ice for boiling and cooling
For the marinade:
½ cup soy sauce (preferably Japanese-style like Kikkoman)
½ cup mirin (sweet rice wine)
¼ cup water
1 tbsp sugar
Optional: 1 clove garlic (smashed), a small piece of ginger (sliced), 1 tsp rice vinegar, or a pinch of chili flakes for added depth
Instructions:
Boil the Eggs:
Bring a pot of water to a rolling boil.
Carefully lower in the eggs with a spoon or ladle.
Boil for exactly 6½ to 7 minutes for jammy yolks.
Immediately transfer eggs to a bowl of ice water and chill for at least 5–10 minutes.
Peel the Eggs:
Gently tap and peel the eggs under running water.
Set aside on a clean paper towel.
Make the Marinade:
In a small saucepan, combine soy sauce, mirin, water, and sugar.
Optional: add garlic, ginger, or chili for extra aroma.
Heat gently until sugar dissolves, then let cool to room temperature.
Marinate the Eggs:
Place peeled eggs in a zip-lock bag or container.
Pour in the marinade to submerge the eggs.
Let marinate in the fridge for at least 4 hours, preferably overnight (8–12 hours).
Do not exceed 24 hours or the eggs may become too salty and the whites rubbery.
- Serve:
Slice eggs in half.
Serve atop ramen, rice, noodles, or enjoy as-is.
Best enjoyed chilled or at room temperature.
Notes & Tips:
Use older eggs (5–7 days) for easier peeling.
Marinate in a tight container or small zip-lock bag to fully cover eggs with less marinade.
Don’t over-marinate; it affects texture and flavor balance.
You can reuse the marinade once (boil it again and cool first).
Can be stored in marinade or separately for up to 3 days in the fridge.
Frequently Asked Questions
Q: Can I use low-sodium soy sauce?
A: Yes, but the eggs may be less flavorful. Add a splash of regular soy or a pinch of salt to balance.
Q: What if I don’t have mirin?
A: Substitute with ½ cup sake + 1 tbsp sugar, or use a mix of water and sugar as a last resort.
Q: Can I marinate for less than 4 hours?
A: The flavor won’t be as developed, but 2 hours will give a light flavor. Overnight is best.
Q: Can I freeze Ajitama eggs?
A: No, freezing will ruin the texture. These are best fresh and refrigerated.
Serving Suggestions:
On ramen bowls with broth, noodles, and toppings
Sliced over rice bowls (donburi)
As a savory snack with beer
Halved with a sprinkle of sesame seeds and scallions
Nutritional Information:
Calories: ~90
Protein: 6g
Fat: 6g
Carbohydrates: 2g
Sugar: 1.5g
Sodium: ~450mg
Cholesterol: 185mg