Ajitsuke tamago are Japanese soft-boiled eggs marinated in a soy-mirin glaze, making them a classic ramen topping that doubles as a standalone snack. The key is a precisely timed 6-minute boil followed by a 12-24 hour marinade for deep, savory flavor.
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Bring a pot of water to a boil. Carefully add eggs to the boiling water (with a slotted spoon) and simmer gently for 6 minutes (set timer).
Prepare a bowl with ice water and quench the eggs in it.
Add soy sauce, mirin, sake, and sugar in a saucepan and bring to a boil. Stir until sugar is dissolved. Remove from heat and allow to cool.
Peel cold eggs and place them in a freezer bag/ziplock bag. Pour marinade over them, seal well, and let them marinate in the refrigerator for 12-24 hours.
Cut eggs in half and use as a topping for a ramen of your choice! I love to serve them on my Tofu Miso Ramen or my Vegetarian Tan Tan Ramen!
Store marinated eggs in a sealed freezer bag in the refrigerator for up to 5 days. Eggs are best served cold or at room temperature as ramen toppings.
Boil eggs for exactly 6 minutes in simmering water. This creates a soft, jammy yolk that soaks up the marinade while keeping the white set.
Yes. Marinate eggs for 12-24 hours in the refrigerator in a sealed freezer bag. They keep for up to 5 days refrigerated.
Mirin adds sweetness and body; substitute 1½ tbsp honey or brown sugar. For sake, use 2 tbsp water with ½ tsp sugar, though the depth of flavor will differ slightly.
Plunging hot eggs into ice water stops the cooking process immediately, preventing the yolk from cooking further and ensuring the soft, jammy center stays creamy.
Yes. Keep the marinade ratio the same per 4 eggs: 2 tbsp soy sauce, 2 tbsp mirin, 2 tbsp sake, and ½ tsp sugar. Boiling time stays 6 minutes regardless of quantity.
