Ramen Eggs (Ajitama)
Ramen eggs, or ajitama, have the most incredible jammy yolk center and are flavored to umami perfection. These Japanese soft-boiled eggs are marinated overnight in a rich, sweet, savory, soy sauce-based marinade and are perfect for your bowl of ramen, as a side dish, or as a snack!
- Prep time
- 15 min
- Cook time
- 6 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 large eggs (room temperature)
- 1 tablespoon vinegar
- water for boiling
- 1/4 cup soy sauce
- 1 tablespoon dark soy sauce ((optional for darker color))
- 1 cup dashi broth
- 1/4 cup mirin
- 1/4 cup sake
- 1 tablespoon sugar
Instructions
- 1
Make the marinade. In a small saucepan over medium-high heat, add the soy sauce, dark soy sauce, dashi broth, mirin, sake, and sugar. Bring to a boil and whisk to combine. Once it is boiling, reduce the heat and simmer for 1 minute. Set aside to cool completely.
- 2
Soft boil the eggs. In a medium pot, add enough water to cover the eggs and vinegar. Boil over high heat. Carefully, lower the room temperature eggs onto the bottom of the pot with a spider strainer or a slotted spoon and gently rotate the eggs for the first 2 minutes. Turn the heat to medium heat and simmer for 6 minutes and 30 seconds.
- 3
Place the eggs in an ice-water bath. Using a slotted spoon or spider strainer, scoop the eggs out and transfer them to an ice bath. Make sure the ice water covers the eggs. Chill for at least 10 minutes then gently peel the eggs. Pat to dry and set aside.
- 4
Marinate the eggs. Add the eggs and cooled marinade into a large ziplock bag or a container with an airtight lid. Marinate in the refrigerator for at least 8 hours or overnight. Rotate the eggs after 4 hours for even coverage.
- 5
Serve. Remove the eggs from the marinade and cut them in half to serve. You can use a knife, string, or cheese cutter for a clean cut.