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Ramen Eggs (Ajitsuke Tamago)
Ramen Eggs (Ajitsuke Tamago)
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
155 minutes
Make soy-marinated soft-boiled eggs for ramen: marinate eggs in soy, mirin, and sake for extra flavor.
Ingredients:
  • 4 large eggs
  • 3 tablespoons soy sauce
  • 2 tablespoons mirin (Japanese rice wine)
  • 1 tablespoon cooking sake
  • 1 pinch ground black pepper
Instructions:
  • Soak eggs in warm water for approximately 10 minutes to bring them to room temperature.
  • Simmer a large pot of water while you prepare the other ingredients.
  • Pierce the bottom of each egg with a thumbtack before gently lowering them into the boiling water.
  • Carefully submerge eggs into simmering water and cook for precisely 6 minutes and 20 seconds. Transfer eggs to a bowl of ice water and chill for about 2 minutes until fully cooled.
  • Combine soy sauce, mirin, sake, and pepper in a bowl to make the marinade while the eggs cool.
  • Peel cooled eggs starting from the middle of the shell and working your way up and down.
  • Place peeled eggs in the flavorful marinade and refrigerate for at least 2 to 4 hours, or up to 2 days for a more intense flavor, rotating eggs every 30 minutes or as desired.
  • Halve the eggs when ready to use.

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