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5.0 from 6 votes

Ajitama Egg (Nitamago/Ajitsuke Tamago)

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
45 mins
Total Time
1 hr 10 mins
Servings: 6 servings
Course: Side Dish , Appetizer , Snacks
Cuisine: Japanese

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 egg
  • 1 bowl ice-cold water

Instructions

    Cup of Yum
  1. 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.
  2. 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)
  3. Add 6 egg 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.)
  4. Place a lid on top to stop the water from evaporating.
  5. Once the time is up, immediately transfer the eggs into a 1 bowl ice-cold water to halt the cooking process.
  6. 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.
  7. 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!)
  8. Enjoy with ramen or as a snack! 

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.
  • 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.