Ramen Eggs (Ajitama)
Perfectly marinated soft-boiled eggs that enhance any bowl of ramen with rich umami flavors.
Ingredients
For the Ramen Eggs
- 6 large large eggs *see note
- 1 tablespoon vinegar optional for boiling eggs
For the Marinade
- ½ cup soy sauce (light sodium)
- ¼ cup water
- ¼ cup mirin
- 2 tablespoons granulated sugar
Instructions
Boiling the Eggs
- Bring a pot of water to a rapid boil and gently place the eggs into the boiling water.
- Boil for 6 minutes to obtain a soft center.
- Shock the eggs in ice water and cool completely for about 15 minutes or longer to ease peeling.
Preparing the Marinade
- In a bowl or marinating container, mix soy sauce, water, mirin, and sugar until the sugar dissolves.
Marinating the Eggs
- Crack and peel the cooled eggs, rinsing off any shell remnants if necessary.
- Place the peeled eggs in the prepared marinade and let them soak for at least 8 hours, preferably overnight.
- Rotate the eggs occasionally to keep them submerged in the marinade.
Serving
- Remove the eggs from the marinade and enjoy them in ramen or as a snack.
Notes
For best results, use slightly older eggs for easier peeling. You can experiment with the marinade by adding sesame oil or chili flakes for extra flavor.