Ajitsuke tamago is a soft-boiled ramen egg marinated in a soy-sake-mirin brine for 2-3 days until the whites turn deep tan and the yolk stays creamy. It's an essential ramen bowl component with savory umami flavor.
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Bring a large pot of water to boil over medium heat, then carefully add eggs to boiling water. Cover and set a timer for 5 minutes and 50 seconds.
While the eggs are boiling, create your marinade. Whisk the warm water and sugar in a small bowl until the sugar is dissolved, then add the soy sauce, saké, and mirin and whisk to combine. Grate the ginger into the sauce mixture and whisk to combine.
Carefully transfer the marinade to a large Ziploc bag or deli cup and set aside.
Prepare an ice bath of cold water and ice. Once the eggs have boiled for the allotted 5 minutes and 50 seconds, remove from the heat and place each egg into the ice bath.
Once cool to touch, peel the eggs and place peeled soft-boiled eggs into the prepared marinade container. Submerge eggs in the marinade, tying the bag closed to keep eggs submerged.
Place eggs in the refrigerator and marinate for 2 to 3 days.
Once eggs are ready they will be deep tan colored. Remove from the marinade and cut in half using a sharp knife. Serve with ramen.
Marinated eggs keep refrigerated for up to 5 days in an airtight container after the 2-3 day marinating period. Serve cold or at room temperature.
Ziploc bag or deli container (for marinating) · ice bath (large bowl) · sharp knife (for halving)
2 to 3 days in the refrigerator. The eggs are ready when the whites turn deep tan colored.
It produces a soft-boiled egg with a fully set white and a creamy, jammy yolk that doesn't overcook.
Yes. Marinate for 2-3 days in the refrigerator, then remove and store in an airtight container for up to 5 days.
It stops the cooking process immediately after 5 minutes 50 seconds, preventing the yolk from hardening further.
Tamari works as a 1:1 substitute for a gluten-free version. Coconut aminos will change the flavor profile significantly and is not recommended.
