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Ramen Egg Recipe (Nitamago/Ajitsuke Tamago)

  • Author: Yuto Omura
  • Total Time: 55 minutes
  • Yield: 4-6 eggs 1x


How to make the perfect ramen egg (ajitsuke tamago/nitamago). Soft boiled egg marinated in a homemade, umami-rich sauce. Serve on top of a delicious bowl of ramen or enjoy on its own as a snack!


  • 5 tbsp (75ml) tsuyu sauce
  • 5 tsp (25ml) soy sauce
  • 5 tbsp (75ml) water
  • 5 tsp (25ml) mirin
  • 2 tsp (10ml) sake
  • 1 tsp (4g) sugar
  • A pan of water
  • 4-6 medium eggs
  • 1 tsp (6g) salt
  • A bowl of ice cold water


  1. In a small pan, add 5 tbsp tsuyu, 5 tsp soy sauce, 5 tbsp water, 5 tsp mirin, 2 tsp sake and 1 tsp sugar. Mix and heat on medium high until it starts to boil.
  2. Allow it to boil for 1-2 minutes to burn off the alcohol and leave to cool.
  3. Next, bring a pan of water to a rolling boil and mix in 1 tsp salt. (It should be enough water to completely cover the eggs)
  4. Add the eggs and boil for 6 - 7 minutes to make soft boiled eggs.
  5. Once the time is up, immediately transfer the eggs into a bowl of ice water to stop the cooking process.
  6. Allow the eggs to cool for about 10 minutes and then peel them.
  7. Once the sauce is cool enough, put the eggs and sauce together in a zip lock bag and store in the fridge for 45 minutes. 
  8. Enjoy with ramen or as a snack! 
  9. Keep the ramen eggs in the fridge for up to 3 days (the flavour gets stronger each day) and discard the sauce after one use.


You can keep the ramen eggs in the liquid for up to 3 days in the fridge. The taste will get stronger everyday.

Use a ziplock bag rather than a Tupperware to make sure the eggs are fully covered.

 We don't recommend reusing the sauce. Discard after use.

You don't need to reheat the eggs, they will become warm in the ramen soup. 

If you want to heat them up, place them in warm water that is no hotter than 70 degrees C/ 158 degrees F for a few minutes.

  • Prep Time: 45 mins
  • Cook Time: 10 mins
  • Category: Sides
  • Method: Boiling
  • Cuisine: Japanese

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