An important component of a good bowl of ramen is the ramen egg, aka ajitsuke tamago, which is a marinated boiled egg. The eggs are boiled until somewhere between a soft boil and a hard boil where the whites are set and the yolks are partially set, custard like, rather than runny or hard. To get this amazing custard like textured yolk you boil the eggs for 6-7 minutes and then plunge them into a cold water bath to stop the cooking process. The eggs are peeled after cooling and then they are marinated in a salty and sweet mixture of soy sauce, sake, mirin and sugar until they have absorbed the flavour and turned a light to dark brown colour. Once ready these ajitsuke tamago are perfect in a steaming bowl of ramen or for breakfast, lunch, a snack, in a salad, etc. Given how easy it is to make these eggs, you’ll want to have a few on hand in the fridge all the time!
Ajitsuke Tamago (Ramen Eggs)
Tasty marinated soft boiled eggs with custard-like yolks that are perfect for ramen or, breakfasts, snacks, lunches, salads, etc.
- 1 cup water
- 1/2 cup soy sauce
- 1/2 cup sake
- 1/2 cup mirin
- 1/4 cup sugar
- 12 eggs
- water for boiling
- water, cold for cooling
- Heat the water, soy sauce, sake, mirin and sugar in a sauce pan until the sugar has dissolved and cool completely.
- Fill a large pot with water, bring to a hard boil, add 4 eggs and cook for 6 minutes before transferring them to a large bowl filled with cold water until completely cool. Repeat for remaining eggs.
- Peel the eggs and place them in a large ziplock bag with the marinade, seal and let marinate overnight in the fridge.
Tip: Use leftover marinade from chashu pork which will also have all of the pork juices to add even more flavour!
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