Ajitama: The Perfect Ramen Egg Recipe

Ajitama(short for ajitsuke tamago), are a Japanese delicacy commonly found in ramen dishes. They are soft boiled eggs marinated overnight in a savory soy sauce mixture. Ramen Eggs are versatile and can be enjoyed on their own, added to ramen, or used to enhance various other dishes! Today, I’m excited to share my grandmother’s recipe for Ajitama, a family secret passed down through generations.

Easy Breezy

Making Ajitama at home is remarkably easy, even if you’re new to cooking. With just a few simple steps and common ingredients, you can create these delicious, savory eggs in no time. Here’s why:

1. Minimal Ingredients: The marinade consists of everyday items like soy sauce, mirin, and sugar. You don’t need to hunt down any exotic or hard-to-find ingredients.
2. Quick Preparation: Boiling the eggs takes only 6-7 minutes. Preparing the marinade and peeling the eggs are straightforward tasks that even beginners can handle with ease.
3. No Special Equipment: All you need is a pot for boiling, a bowl for the marinade, and a ziplock bag or container for marinating. No specialized kitchen gadgets are required.
4. Hands-Off Marinating: Once the eggs are in the marinade, you can leave them in the refrigerator to soak up the flavors overnight. This passive process means you can prep them ahead of time and forget about them until you’re ready to use them.
5. Versatility: Ajitsuke Tamago can be made in large batches and stored in the refrigerator for up to a week. This makes them a convenient, ready-to-use ingredient for various meals throughout the week.

Tips for Making the Perfect Ajitsuke Tamago

Creating the perfect Ajitsuke Tamago, or seasoned egg, involves a few key tips to ensure the eggs are flavorful and have the ideal texture. Here are some tips to help you achieve the best results:

1. Use Fresh Eggs: Fresh eggs are easier to peel after boiling and have a better texture. When possible, opt for organic or farm-fresh eggs.
2. Add Vinegar to Boiling Water: Adding white vinegar to the boiling water can help break down some of the calcium carbonate in the shell making it way easier to peel later.
3. Control the Boiling Time: Timing is crucial for the perfect soft-boiled egg. For a slightly runny yolk, boil the eggs for exactly 6 minutes. For a more set yolk, boil for 7 minutes. Use a timer to ensure precision.
4. Ice Bath: Immediately transferring the eggs to an ice bath after boiling stops the cooking process and helps make peeling easier. Let them sit in the ice bath for at least 5 minutes.
5. Peeling the Eggs: Gently tap the eggs on a hard surface to crack the shell, then peel them under running water. This helps remove the shell smoothly without damaging the egg white.
6. Marinate Overnight: For the best flavor, let the eggs marinate in the soy sauce mixture overnight. This allows the eggs to absorb the savory and slightly sweet flavors fully.
7. Ensure Full Submersion: Make sure the eggs are fully submerged in the marinade. You can use a ziplock bag and squeeze out the air to ensure the marinade covers the eggs completely.
8. Experiment with Marinade Flavors: While the classic marinade includes soy sauce, mirin, and sugar, you can experiment by adding different spices like chili flakes, star anise, or a splash of rice vinegar to customize the flavor.
9. Proper Storage: Store the marinated eggs in the refrigerator in an airtight container. They can be kept for up to 5-7 days. If they aren’t already eaten by then 😉

By following these tips, you’ll achieve perfectly seasoned, beautifully textured Ajitsuke Tamago every time. These eggs will enhance your ramen and can be enjoyed in salads, rice bowls, or as a tasty snack on their own.

Ingredients!

• 6 eggs
• 1/4 cup distilled white vinegar (optional)
• 1/2 cup shoyu
• 1/2 cup kotteri mirin
• 3/4 cup water
• 2 tablespoons sugar

Kotteri Mirin, or sweet cooking rice wine, is a key ingredient in Japanese cuisine, known for its sweet flavor and thick, syrupy texture. Made from glutinous rice, distilled spirits, and koji, it adds depth and complexity to dishes like ajitama. Kotteri mirin contains very little to zero alcohol content depending on the brand.

Where to Find Kotteri Mirin:

• Asian Grocery Stores: Usually found in the Japanese food section.
• Online Retailers: Available on Amazon, Walmart, and specialty food websites.
• International Aisles: Some larger supermarkets may carry it.

Boiling in Distilled White Vinegar helps to make the shells wayyyy easier to peel by dissolving some of the calcium carbonate in the shell.

Substitutions:

• Soy sauce: tamari in a 1:1 ratio.
• Sugar: honey, coconut sugar, agave in a 1:1 ratio or 4 packets of powdered stevia(my preferred substitute).

Instructions:

Step 1: Boil

1. Boil Water: Bring a pot of water and white vinegar to a boil.
2. Prepare the Eggs: Gently add the eggs to the boiling water using a slotted spoon to avoid cracking.
3. Cook the Eggs: Boil the eggs for exactly 6 minutes for a slightly runny yolk or 7 minutes for a more set yolk.
4. Cool the Eggs: Immediately transfer the eggs to a bowl of ice water to stop the cooking process. Let them sit for at least 5 minutes.

Step 2: Preparing the Marinade

1. Combine the Ingredients: In a medium-sized sauce pan, mix together the soy sauce, water, mirin, and sugar.
2. Heat mixture: Over medium heat, stir until the sugar is fully dissolved. Do not bring the mixture to a boil. This marinade will infuse the eggs with a deep umami flavor.
3. Cool Down: Set aside and let the marinade cool while peeling the eggs.

Step 3: Peel the Eggs

1. Gently Crack the Shells: Lightly tap the eggs on a hard surface to crack the shells.
2. Peel Under Water: Peel the eggs under running water to help remove the shells without damaging the eggs.

Step 4: Marinate

1. Submerge the Eggs: Place the peeled eggs in a ziplock bag or a shallow container.
2. Add the Marinade: Pour the marinade over the eggs, ensuring they are fully submerged.
3. Marinate: Seal the bag or cover the container and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to develop.

Itadakimasu!

Once your Ajitsuke Tamago are ready, you can enjoy them in various ways:

• Ramen: Slice the eggs in half and add them to your ramen bowl for an authentic touch.
• Salads: Chop the eggs and add them to salads for extra flavor.
• Snacks: Enjoy them as a protein-packed snack on their own or my favorite way: on top of furikake rice with a drizzle of sesame oil, chopped green onions, and a spoonful of the marinade.

Ajitama are a delicious addition to any meal, bringing a burst of umami and a creamy texture that complements a variety of dishes. You can easily make these seasoned eggs at home and elevate your culinary creations. Whether you’re a ramen enthusiast or just love a good egg, Ajitsuke Tamago are sure to become a staple in your kitchen.

Want to see how I use Ajitama in my other dishes?

• Creamy Spicy Miso Ramen

Ajitama: Ajitsuke Tamago Recipe

Ajitama(short for ajitsuke tamago), are a Japanese delicacy commonly found in ramen dishes. They are soft boiled eggs marinated overnight in a savory soy sauce mixture. Ramen Eggs are versatile and can be enjoyed on their own, added to ramen, or used to enhance various other dishes! Today, I'm excited to share my grandmother’s recipe for Ajitama, a family secret passed down through generations.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 7 minutes mins

Marinating Time 4 hours hrs

Course Side Dish

Cuisine Asian, Japanese

Servings 6

Equipment

• 1 large sauce pan
• 1 small sauce pan
• 1 container, bowl, or plastic bag

Ingredients

  

• 6 eggs
• 1/4 cup distilled white vinegar optional
• 1/2 cup shoyu
• 1/2 cup kotteri mirin
• 3/4 cup water
• 2 tablespoons sugar

Instructions

 

Step 1: Boil

• Boil Water: Bring a pot of water and white vinegar to a boil.
• Prepare the Eggs: Gently add the eggs to the boiling water using a slotted spoon to avoid cracking.
• Cook the Eggs: Boil the eggs for exactly 6 minutes for a slightly runny yolk or 7 minutes for a more set yolk.
• Cool the Eggs: Immediately transfer the eggs to a bowl of ice water to stop the cooking process. Let them sit for at least 5 minutes.

Step 2: Preparing the Marinade

• Combine the Ingredients: In a medium-sized sauce pan, mix together the soy sauce, water, mirin, and sugar.
• Heat mixture: Over medium heat, stir until the sugar is fully dissolved. Do not bring the mixture to a boil. This marinade will infuse the eggs with a deep umami flavor.
• Cool Down: Set aside and let the marinade cool while peeling the eggs.

Step 3: Peel the Eggs

• Gently Crack the Shells: Lightly tap the eggs on a hard surface to crack the shells.
• Peel Under Water: Peel the eggs under running water to help remove the shells without damaging the eggs.

Step 4: Marinate

• Submerge the Eggs: Place the peeled eggs in a ziplock bag or a shallow container.
• Add the Marinade: Pour the marinade over the eggs, ensuring they are fully submerged.
• Marinate: Seal the bag or cover the container and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to develop.

Notes

1. Use Fresh Eggs: Fresh eggs are easier to peel after boiling and have a better texture. When possible, opt for organic or farm-fresh eggs.
2. Add Vinegar to Boiling Water: Adding white vinegar to the boiling water can help break down some of the calcium carbonate in the shell making it way easier to peel later.
3. Control the Boiling Time: Timing is crucial for the perfect soft-boiled egg. For a slightly runny yolk, boil the eggs for exactly 6 minutes. For a more set yolk, boil for 7 minutes. Use a timer to ensure precision.
4. Ice Bath: Immediately transferring the eggs to an ice bath after boiling stops the cooking process and helps make peeling easier. Let them sit in the ice bath for at least 5 minutes.
5. Peeling the Eggs: Gently tap the eggs on a hard surface to crack the shell, then peel them under running water. This helps remove the shell smoothly without damaging the egg white.
6. Marinate Overnight: For the best flavor, let the eggs marinate in the soy sauce mixture overnight. This allows the eggs to absorb the savory and slightly sweet flavors fully.
7. Ensure Full Submersion: Make sure the eggs are fully submerged in the marinade. You can use a ziplock bag and squeeze out the air to ensure the marinade covers the eggs completely.
8. Experiment with Marinade Flavors: While the classic marinade includes soy sauce, mirin, and sugar, you can experiment by adding different spices like chili flakes, star anise, or a splash of rice vinegar to customize the flavor.
9. Proper Storage: Store the marinated eggs in the refrigerator in an airtight container. They can be kept for up to 5-7 days. If they aren’t already eaten by then 😉

Keyword ajitama recipe, ajitsuke tamago recipe, boiled egg recipe, easy asian recipes, healthy food, japanese eggs, japanese food, japanese ramen egg recipe