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Ajitama Egg (Nitamago/Ajitsuke Tamago)

5 from 1 vote
By Yuto Omura
https://sudachirecipes.com
Ajitama (ramen eggs) are one of the most popular ramen toppings, and for good reason! These soft-boiled eggs, gently soaked in a flavorful umami-rich sauce, are a perfect complement to a comforting bowl of ramen or a delightful snack all on their own.
Prep Time15 minutes
Cook Time10 minutes
Marinating Time45 minutes
Total Time1 hour 10 minutes
Course Appetizers, Homemade Ingredients, Sides, Snacks
Cuisine Japanese
Servings 6 servings
Calories 101
Prep Time: 15 minutes
Cook Time: 10 minutes
Marinating Time: 45 minutes
Total Time: 1 hour 10 minutes
Course: Appetizers, Homemade Ingredients, Sides, Snacks
Cuisine: Japanese
Servings: 6 servings
Calories: 101

Ingredients 
 

  • 75 ml tsuyu sauce vegetarians should use tsuyu sauce with kombu base
  • 25 ml soy sauce
  • 75 ml water
  • 25 ml mirin
  • 10 ml sake
  • 4 g sugar
  • water
  • 1 tsp salt
  • 6 medium egg(s)
  • 1 bowl ice-cold water

Instructions 

  • In a small pan, add 75 ml tsuyu sauce, 25 ml soy sauce, 75 ml water, 25 ml mirin, 10 ml sake and 4 g sugar. Mix and bring to a boil over a medium heat. Boil for 1-2 minutes, then remove from the heat and leave to cool.
    ramen egg marinade in a saucepan
  • 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)
    adding salt to a pan of water
  • Add 6 medium egg(s) to the pot and set a timer for 7 minutes to make soft-boiled eggs. (Increase the time to up to 9 minutes for a firmer yolk.)
    boiling eggs in a saucepan
  • Place a lid on top to stop the water from evaporating.
    placing lid on saucepan of eggs
  • Once the time is up, immediately transfer the eggs into a 1 bowl ice-cold water to halt the cooking process.
    eggs cooling in ice cold water
  • Leave the eggs to cool for about 10 minutes and then peel them in the water. Dry with kitchen paper to prevent watering down the marinade.
    drying peeled eggs with kitchen paper
  • Once the sauce is cool, place the eggs and sauce together in a zip-lock bag and store them in the fridge for 45 minutes. (Tip - place the bag on a tray to prevent any leaks or spills!)
    ramen eggs soaking in marinade in a ziplock bag in a metal tray
  • Enjoy with ramen or as a snack! 
    soft boiled ramen egg cut in half on a black plate

Notes

Keep the ramen eggs in the fridge for up to 3 days (the flavor gets stronger each day) and discard the sauce after one use.
Use a ziplock bag rather than a Tupperware to make sure the eggs are fully covered. If using a box container, you will need to turn the eggs occasionally to make sure they're evenly flavored/colored.
Refrain from reusing the sauce (for both taste and hygiene reasons). Discard after use and make a fresh marinade for each batch of eggs.
You don't need to reheat the eggs, they will warm up 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.

Nutrition

Serving: 79.2g | Calories: 101kcal | Carbohydrates: 4.1g | Protein: 7.3g | Fat: 5.6g | Saturated Fat: 1.72g | Polyunsaturated Fat: 0.79g | Cholesterol: 204mg | Sodium: 875mg