Ajitsuke Tamago, or Ramen Eggs, are deliciously marinated soft-boiled eggs often served as a topping for ramen. They are flavorful and easy to make, adding a rich taste to your ramen bowl or serving as a tasty snack.
Preparation time
10min
Cooking time
7min
Ingredients
6 Servings
- 6 eggs
- 120 ml mirin
- 120 ml soy sauce
- 1 tbsp sugar
- 240 ml water
Directions
Step 1
Bring a pot of water to a boil over medium-high heat.
Step 2
Gently add the eggs to the boiling water and cook for 7 minutes.
Step 3
While the eggs are cooking, prepare an ice bath in a large bowl.
Step 4
Once the eggs are done, transfer them to the ice bath to cool for 5 minutes.
Step 5
In another bowl, mix soy sauce, mirin, water, and sugar until the sugar dissolves.
Step 6
Carefully peel the cooled eggs and place them in a resealable plastic bag or a container.
Step 7
Pour the marinade over the eggs, ensuring they are fully submerged.
Step 8
Seal the bag or container and refrigerate for at least 4 hours or overnight for best results.
Step 9
Remove the eggs from the marinade before serving. Slice in half and enjoy on top of ramen or as a snack.