Description
Ramen eggs (ajitsuke tamago) are jammy soft-boiled eggs marinated in soy sauce, mirin, and sake for a savory-sweet flavor. Easy, hands-off, and perfect on a bowl of ramen.
Ingredients
Units
Scale
- 4 large eggs
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 2 tsp granulated sugar
Instructions
- Make the marinade. In a small sauce pan, combine the sake, mirin, soy sauce, and sugar. Warm over medium-low heat for 30 to 60 seconds, stirring, just until the sugar dissolves. Remove from the heat and let it cool completely.
- Boil the eggs. Bring a pot of water to a light boil. Gently lower in the cold eggs and cook for exactly 6 1/2 minutes for a jammy, custard yolk.
- Ice bath. Transfer the eggs straight into a bowl of ice water with a slotted spoon and chill for about 15 minutes, until fully cool. This stops the cooking and makes them easy to peel.
- Peel. Gently peel off the shells once the eggs are cool.
- Marinate. Pour the cooled marinade into a zip-top bag, add the peeled eggs, press out the air, and seal so the eggs stay fully submerged.
- Refrigerate. Set the bag in a bowl to catch any leaks and refrigerate for 24 hours.
- Serve. Slice each egg in half and serve on ramen, over rice, or on their own.
Notes
- Marinate no longer than about 24 hours, or the whites turn rubbery and too salty.
- No mirin or sake? Replace the mirin with water plus a pinch more sugar and leave out the sake.
- The marinade can be reused once if you boil it briefly and cool it again first.
- Prep Time: 10
- Cook Time: 7
- Category: Snack
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 egg
- Calories: 100 kcal
- Sugar: 3g
- Sodium: 470mg
- Fat: 5g
- Saturated Fat: 1.6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 186mg