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Authentic Ajitama Recipe

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  • Author: Hazel Roddy
  • Prep Time: 3 minutes
  • Cook Time: 7 minutes
  • Total Time: 10 minutes
  • Yield: 6 servings 1x


Ramen Eggs (Ajitsuke Tamago or Ajitama) are great as a ramen topping or as a snack. Continue reading to find out how to prepare these delectable Japanese soft-boiled eggs at home.


  • 4 large eggs (50 g each w/o shell) (refrigerated until step 3)

For the Marinade

  • 4 Tbsp soy sauce
  • 4 Tbsp mirin
  • 4 Tbsp sake (or water)1 tsp sugar


  1. Bring a big saucepan of water to a boil for soft cooked eggs. Pour vinegar into the pot to make peeling easier, then gently lower each egg into the pot. Set the timer for 6 minutes for room temperature eggs and 7 minutes for cold eggs straight from the fridge. See also Note 2.
  2. For the first 30 seconds, stir the eggs in one direction to ensure an even cross section.
  3. After the timer goes off, peel the eggs and lay them in an ice bath to stop them from frying. Once the egg has cooled, delicately crack the shell all over and peel it by putting a spoon between the egg and the shell.
  4. Prepare the eggs by marinating them.
  5. To stabilize the eggs, place them in a zipper plastic bag in a small bowl or cup. Then, in a plastic bag, combine the water or stock, soy sauce, mirin, and optional dark soy sauce.
  6. Place the eggs gently into the bag and squeeze out any air to ensure the eggs are completely covered in the marinade. Close the bag with a twist and a clip. This saves time and money by allowing a lower amount of marinade to cover the eggs.
  7. Refrigerate for up to 3 days after marinating in soy mirin mixture.
  8. 3 tablespoons soy sauce, 3 tablespoons mirin, 1 teaspoon dark soy sauce, 34 cup water or stock
  9. Serve on top of ramen noodles or rice bowls, cut in half. Enjoy!


Mirin substitutes – Mirin is a mildly sweet and tangy Japanese rice wine. Use water or stock with a pinch of sugar and a few drops of vinegar as a non-alcoholic equivalent. Otherwise, half sake and half water with a teaspoon of sugar will suffice.

Boiling eggs – Use a saucepan large enough to accommodate the eggs in a single layer during boiling. The eggs will drop the temperature of the water too much if your pot is too small, and the whites will not set in time. For the first 30 seconds, stir in one direction to ensure an even cross section. Before boiling, let the eggs on the counter for 30 minutes to bring them to room temperature.

  • Category: Side Dish
  • Method: None
  • Cuisine: Chinese


  • Serving Size: 6 servings
  • Calories: 81kcal
  • Sugar: 2g
  • Sodium: 630mg
  • Fat: 4g
  • Trans Fat: 1g
  • Carbohydrates: 4g
  • Protein: 6g
  • Cholesterol: 164mg

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