Ramen eggs (Ajitsuke Tamago) are soft-boiled eggs marinated in a soy-mirin glaze, requiring minimal hands-on time and yielding visually striking, umami-rich results ideal for ramen bowls or standalone appetizers.
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Place a trivet inside the liner, add 1/2 cup water, and arrange the eggs on the trivet. Lock the lid and program the Instant Pot to pressure cook on high for 3 minutes (set a back up timer for 11 minutes). Combine the 2 cups of ice with 2 cups water to make an ice water bath. Quick release the pot, carefully open the Instant Pot, and transfer the eggs to the ice water bath.
Fill a small pot (1 quart) halfway with water and bring to a boil. When the water boils, lower the temperature to low so that the water simmers. Carefully add the eggs and 1 teaspoon salt to the pot and cover with a lid. Set a timer for 8-9 minutes, depending on how you like your soft boiled eggs. Combine the 2 cups of ice with 2 cups water to make an ice water bath. When the eggs are ready, transfer them to an ice water bath.
In a small pot, combine the soy sauce, mirin, water, and sugar and cook on medium heat. When the marinade boils, lower the temperature, and simmer the sauce on low for 4-5 minutes to cook off some of the alcohol. Remove from heat and allow the marinade to cool down.
Peel the eggs and rinse any shell fragments off. Place the eggs in a quart sized freezer bag and add the marinade. Use a rubber band to tie off the top of the bag so that the eggs are completely immersed in the marinade. Place the bag of eggs in a bowl and refrigerate at least 2 hours but no more than overnight.
The next day remove the eggs from the marinade and store the marinated eggs in an airtight container for 2-3 days in the refrigerator. Do not leave the eggs in the marinade for more than 1 day otherwise the eggs will be too salty. The marinade can be reused with a second batch of softboiled eggs, if desired.
Peel and store marinated eggs in an airtight container in the refrigerator for 2–3 days; keep separate from marinade. Marinade can be reused once with a fresh batch of eggs.
Instant Pot (or small stovetop pot for alternative method) · Quart-sized freezer bag
Yes. Boil eggs for 8–9 minutes on the stovetop in simmering water with 1 teaspoon salt, then ice-bath and proceed with marinating.
Marinate for at least 2 hours but no more than overnight. Do not leave eggs in the marinade longer than 1 day or they will become too salty.
Yes, the marinade can be reused with a second batch of soft-boiled eggs.
Store peeled marinated eggs in an airtight container in the refrigerator for 2–3 days.
Substitute 1/4 cup mirin with 2 tablespoons honey or 2 tablespoons brown sugar plus 2 tablespoons water for similar sweetness.
