Ramen Eggs (Ajitama) with Soy-Dashi Marinade Recipe

Introduction

Ramen eggs, or ajitama, are the perfect savory addition to any bowl of ramen. These soft-boiled eggs are marinated in a flavorful soy-based sauce, resulting in a tender white and custardy yolk with a rich umami taste.

Ingredients

• 6 large eggs (room temperature)
• 1 tablespoon vinegar
• Water for boiling
• 1/4 cup soy sauce
• 1 tablespoon dark soy sauce (optional for darker color)
• 1 cup dashi broth
• 1/4 cup mirin
• 1/4 cup sake
• 1 tablespoon sugar

Instructions

1. Step 1: Make the marinade by combining soy sauce, dark soy sauce (if using), dashi broth, mirin, sake, and sugar in a small saucepan over medium-high heat. Bring to a boil while whisking, then reduce the heat and simmer for 1 minute. Remove from heat and let cool completely.
2. Step 2: In a medium pot, add enough water to cover the eggs and the tablespoon of vinegar. Bring to a boil over high heat. Carefully lower the room temperature eggs into the water using a spider strainer or slotted spoon, gently rotating them during the first 2 minutes.
3. Step 3: Reduce heat to medium and simmer the eggs for 6 minutes and 30 seconds.
4. Step 4: Transfer the eggs immediately to an ice-water bath to stop cooking. Let them chill for at least 10 minutes, then gently peel and pat dry.
5. Step 5: Place peeled eggs into a large ziplock bag or an airtight container and pour in the cooled marinade. Refrigerate and marinate for at least 8 hours or overnight, turning the eggs halfway through to ensure even flavor.
6. Step 6: When ready to serve, remove eggs from the marinade and slice them in half with a sharp knife, string, or cheese cutter for a clean cut. Add them to your favorite ramen or enjoy as a snack.

Tips & Variations

• Use room temperature eggs to prevent cracking during boiling.
• For a firmer yolk, shorten the boiling time by 30 seconds to 1 minute.
• If dashi broth is unavailable, a light chicken broth can be substituted for a similar umami effect.
• Marinate longer for a stronger flavor, but avoid exceeding 24 hours to prevent overly salty eggs.

Storage

Store marinated ramen eggs in their marinade in an airtight container in the refrigerator for up to 3 days. They can be enjoyed cold or reheated briefly by soaking in warm water before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cold eggs straight from the fridge?

It’s best to use room temperature eggs to reduce the risk of cracking when boiling them. You can let refrigerated eggs sit out for about 30 minutes before cooking.

How do I get the perfect soft-boiled yolk?

Simmer the eggs for 6 minutes and 30 seconds and immediately transfer them to an ice bath. Adjust cooking time slightly if you want a firmer or runnier yolk.

Ramen Eggs (Ajitama) with Soy-Dashi Marinade Recipe

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4.8 from 132 reviews

Ramen Eggs, also known as Ajitama, are soft-boiled eggs marinated in a flavorful mixture of soy sauce, dashi broth, mirin, and sake. These eggs boast a slightly runny yolk and a savory, umami-rich taste that is perfect as a topping for ramen or as a delicious snack on their own.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 8 hours 25 minutes
• Yield: 6 ramen eggs (12 halves) 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

Eggs

• 6 large eggs (room temperature)
• 1 tablespoon vinegar
• water for boiling

Marinade

• 1/4 cup soy sauce
• 1 tablespoon dark soy sauce (optional for darker color)
• 1 cup dashi broth
• 1/4 cup mirin
• 1/4 cup sake
• 1 tablespoon sugar

Instructions

1. Make the marinade: In a small saucepan over medium-high heat, combine soy sauce, dark soy sauce, dashi broth, mirin, sake, and sugar. Bring the mixture to a boil while whisking to combine all ingredients thoroughly. Once boiling, reduce the heat and let it simmer gently for 1 minute. Remove from heat and allow it to cool completely before using.
2. Soft boil the eggs: Fill a medium pot with enough water to cover the eggs and add the vinegar. Bring to a rolling boil over high heat. Using a spider strainer or slotted spoon, carefully lower the room temperature eggs into the boiling water. Gently rotate the eggs for the first 2 minutes to center the yolk. Lower the heat to medium and simmer for exactly 6 minutes and 30 seconds for that perfect soft-boiled center.
3. Chill and peel the eggs: Using the slotted spoon or spider strainer, transfer the eggs immediately into an ice-water bath ensuring they are fully submerged. Let them chill for at least 10 minutes to stop cooking and firm up the whites. Gently crack and peel the eggs, then pat them dry with paper towels.
4. Marinate the eggs: Place the peeled eggs into a large ziplock bag or airtight container along with the cooled marinade. Seal and refrigerate for a minimum of 8 hours or overnight. For even flavor distribution, gently rotate or flip the eggs halfway through the marinating time.
5. Serve: Remove the eggs from the marinade just before serving. Slice each egg in half lengthwise using a sharp knife, string, or cheese cutter for a clean cut. Serve atop ramen bowls or enjoy as a flavorful snack.

Notes

• Use room temperature eggs to avoid cracking when boiling.
• The optional dark soy sauce adds a richer color and deeper flavor but can be omitted if unavailable.
• Adjust marinating time depending on how strong you want the flavor; shorter for milder taste.
• For a fully set yolk, increase boiling time slightly; reduce for a runnier yolk.
• Store marinated eggs in the refrigerator and consume within 3 days for the best taste and safety.

Keywords: Ramen eggs, Ajitama, Soft boiled eggs, Japanese egg marinade, Ramen topping, Soy sauce eggs