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an ajitama cut into half on a plate

Ajitama (Ajitsuke Tamago, Japanese Marinated Ramen Egg)

This not-too-salty ajitama (ramen egg) is a perfectly jammy egg marinated in a soy sauce-based mixture, balanced with umami and sweetness!
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Prep Time 20 minutes
Cook Time 10 minutes
Marinating Time 8 hours
Total Time 8 hours 30 minutes
Course Side Dish
Cuisine Japanese
Servings 4 eggs
Calories 80 kcal

Ingredients
  

  • 4 large eggs

For the marinade

  • 2 tablespoons soy sauce
  • 2 tablespoons mirin
  • 1 tablespoon sake
  • 2 teaspoons granulated sugar
  • 1 teaspoon dashi powder note 1
  • ½ cup water 120ml

Instructions
 

  • Start boiling water: Begin boiling enough water to cover all eggs in a pot.
  • Make the marinade: Mix 2 tablespoons soy sauce, 2 tablespoons mirin, 1 tablespoon sake, 2 teaspoons granulated sugar, 1 teaspoon dashi powder, and ½ cup water in a pot and turn the heat to medium-high. Once it boils, turn off the heat and let it cool.
  • Boil the eggs (note 2):
    1. Once the water boils, reduce the heat to medium-high and gently lower 4 large eggs in using a utensil like a skimmer. Start the timer as soon as the first egg goes in: 6–7 minutes for runny eggs, or 8–9 minutes for firmer soft eggs (for bento, go for 9 minutes).
    2. After the time is up, transfer the eggs to ice water for 10 minutes. Then, gently crack the shells, especially at the top and bottom, and return the eggs to the ice water for at least 5 more minutes.
  • Peel the eggs (note 3): Gently tap the eggs against the counter to create small cracks, then return them to the ice water. Peel the shells slowly in the water or under running tap water, using the pad of your thumb to remove the shell bit by bit. Pat the peeled eggs dry.
  • Marinade the eggs: Place the peeled eggs and marinade in a plastic bag and refrigerate them for at least 7 hours, up to 3 days. I personally prefer them on the second day!

Notes

(1) Choosing the right dashi powder: I highly recommend using high-quality dashi powder! My all-time favorite is Kayanoya Dashi because of its natural flavors.
(2) Boiling eggs:  For more information, please read the How to Boil the Perfect Jammy Egg section.
(3) Peeling eggs: For more information, please read the How to Peel the Egg Shells Beautifully section.
 
🥢You can enjoy ajitama with warm Japanese rice or as a topping for noodles like abura soba!
💡If you can't find specific ingredients, check out how to substitute Japanese ingredients in this post.
Keyword egg