Japanese Soy-Cured Ramen Eggs
Around the World in 80 Eggs, day 21
Upgrade your ramen game with Japanese ramen eggs, also known as "ajitsuke tamago" (say it however you want, these things are delicious). These marinated eggs with their glossy, soy-infused whites and rich, oozy yolks are the key to perfect ramen. They might seem like a small addition, but trust me, they elevate the whole dish.
Hey, I'm Verna!
About this recipe
Japanese ramen eggs, or ajitsuke tamago, are the perfect balance of flavour and texture - rich, soft-boiled yolk enveloped in a savoury soy marinade.
They’re a signature addition to ramen bowls, but did you know they can also be a snack or a topping for rice dishes? Traditionally served at ramen shops, these eggs are marinated to perfection, taking only a few hours to transform from simple eggs into flavour bombs. They’re the little touch that turns a good bowl of ramen into something unforgettable.
The secret lies in the balance of soy sauce, mirin, and a touch of sweetness. Plus, making them at home means you can tweak the marinade and cook time to suit your taste. And the best part? They’re not just for ramen; they’re also great on rice bowls or noodles!
For the ramen recipe, see pairing suggestions.
Ingredients
- 6 large eggs, at room temperature (adjust the quantity based on your needs)
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce (optional, for a deeper colour)
- 2 tbsp mirin (sweet rice wine)
- 120ml (1/2 cup) water
Pair it with
.avif)
Instructions
- Boil the eggs. For the perfect soft-centred eggs, or firmer if you prefer, here's how I do it:
- Bring a pot of water to a boil. Once the water is boiling, carefully lower the eggs into the pot using a slotted spoon. Set a timer for 6-7 minutes if you want runny yolks (perfect for that soft-boiled texture) or 8-9 minutes for slightly firmer, jammier yolks.
- While the eggs are boiling, prepare an ice bath (a bowl of cold water with ice cubes, or an ice pack to save on wasted ice!)
- As soon as the timer goes off, immediately transfer the eggs to the ice bath. Let them sit for at least 5 minutes to stop the cooking process and make the eggs easier to peel.
- Once cooled, gently tap the eggs on a hard surface and peel them under running water for a clean, smooth peel.
- Ice Bath: Immediately after boiling, transfer the eggs to a bowl filled with ice water. This stops the cooking process and ensures a soft yolk. Let the eggs chill in the ice bath for at least 15 minutes.
- Prepare the Marinade: While the eggs chill, combine the light soy sauce, dark soy sauce (if using), mirin, and water in a small saucepan or container. Heat the marinade gently over low heat until just simmering. Remove from heat and let cool slightly.
- Marinate: Peel the cooled eggs carefully. You can gently crack the shells all over to help the marinade penetrate. Place the peeled eggs in a jar or container with a tight-fitting lid. Pour the cooled marinade over the eggs, ensuring they are completely submerged.
Refrigerate the marinated eggs for at least 12 hours, but ideally longer for deeper flavour. The longer they marinate, the richer the flavor becomes and the yolk will develop a jammier consistency. The eggs will keep well in the refrigerator for up to 3-5 days. - Serve: Once ready to serve, remove a marinated egg from the jar and slice it in half with a sharp knife. The beautiful contrast of the browned whites and the vibrant yellow yolk is a delightful sight. Enjoy your ramen eggs on top of a steaming bowl of ramen, or simply savour them on their own with some rice.
Tips:
- Use room temperature eggs for even cooking. Cold eggs take longer to cook and can result in uneven yolks.
- Adjust the marinating time to your preference. For a milder flavour, marinate for a shorter time.
- You can experiment with different flavourings in the marinade, such as sake, ginger, or garlic.
- Be gentle when peeling the eggs after boiling to avoid tearing the whites.
FAQs
1. How do I boil the eggs for the perfect soft-centred yolk?
Bring a pot of water to a boil. Gently lower the eggs and cook for 6-7 minutes for a runny yolk or 8-9 minutes for a firmer yolk. After boiling, transfer the eggs immediately to an ice bath for at least 5 minutes to stop the cooking process.
2. How long should I marinate the eggs?
For the best flavour, marinate for at least 12 hours, but ideally 24 hours. The longer the eggs marinate, the richer the flavour and the yolk becomes more jammy.
3. How do I peel the eggs easily?
After the ice bath, tap the eggs gently on a hard surface and peel them under running water for a smooth peel.
4. Can I adjust the marinade?
Yes! Feel free to experiment with different flavours like ginger, garlic, or even a splash of sake in the marinade.
5. How long do marinated eggs last?
They’ll keep in the fridge for 3-5 days, perfect for topping ramen, rice, or snacking!
Video demonstration
Leave a comment
Like this recipe?
This recipe is featured in my debut cookbook "Have You Eaten?", if you liked this recipe, then I'd encourage you to buy my cookbook for even more exclusive and delicious recipes!
.webp)
More tasty recipe ideas for you
If you liked this recipe then you might like some of these below! Or if you're looking for more inspiration, my cookbook has dozens of exclusive meals not on my website!
