why make this recipe
Ramen eggs, or ajitama, are a delicious addition to any bowl of ramen. Their rich taste enhances the soup and adds a lovely touch to your meal. Making these eggs yourself at home allows you to customize the flavor to your liking, and the process can be simple and rewarding. With just a few ingredients, you can create a gourmet experience in your own kitchen.
how to make Ramen Eggs (Ajitama)
Ingredients:
- 6 large eggs (*see note)
- Vinegar (optional for boiling eggs)
- ½ cup soy sauce (light sodium)
- ¼ cup water
- ¼ cup mirin
- 2 tablespoons granulated sugar
Directions:
Boil the eggs: Bring a pot of water to a boil. Gently place the eggs into the boiling water. Let the eggs boil for 6 minutes for the perfect soft-boiled texture. If you wish, add some vinegar to the water. This helps make the eggs easier to peel. Use about 2 tablespoons of vinegar per 5 to 6 cups of water. After 6 minutes, remove the eggs from the boiling water and shock them in ice water. Let the eggs cool completely. This shocking process stops the eggs from cooking further and makes peeling easier. Let them soak for about 15 minutes or longer for the best peeling results.
Make the marinade: While the eggs are cooling, prepare the soy marinade. In a bowl or a marinating container, combine soy sauce, water, mirin, and sugar. Stir until the sugar fully dissolves. If using a bowl, transfer this mixture to the marinating container.
Marinate the eggs: Once the eggs have cooled, gently crack and peel them. Rinse with water if needed to remove any bits of egg shells. Place the peeled eggs into the marinade and let them soak for at least 8 hours, or best overnight. If the eggs are not completely submerged, rotate them occasionally for even flavor.
Enjoy your ramen eggs: You can now enjoy the eggs in ramen, as a side dish, or as a tasty snack. For the best taste, remove leftover marinated eggs from the soy mixture after 12 to 36 hours, depending on how strong you like the flavor.
how to serve Ramen Eggs (Ajitama)
Ramen eggs can be served directly in your ramen bowl, placed on top of the noodles for a lovely presentation. You can also serve them on the side or enjoy them as a quick snack on their own. They add a beautiful touch to your dish that everyone will appreciate.
how to store Ramen Eggs (Ajitama)
To store ramen eggs, keep them in the marinade in the refrigerator, ensuring they are fully submerged. If you have leftover eggs after marinating, you can store them in an airtight container in the fridge for up to a week.
tips to make Ramen Eggs (Ajitama)
- For easier peeling, try to use eggs that are at least a week old, as older eggs tend to peel better.
- Use a digital timer for precise cooking time to ensure the perfect soft-boiled texture.
- Experiment with the marinade ingredients to find a flavor mix that you love—try adding a splash of sesame oil or garlic for an extra kick.
variation
You can vary the seasoning by adding different spices or adjusting the ratios of soy sauce, mirin, or sugar to suit your taste. You might try using darker soy sauce for a richer color or experimenting with different vinegar.
FAQs
Q1: Can I use hard-boiled eggs instead of soft-boiled?
A1: Yes, you can use hard-boiled eggs if you prefer. Just follow the same marinating process for added flavor.
Q2: How long can I keep the marinated eggs in the fridge?
A2: After marinating, you can keep the eggs for up to a week in the fridge. However, for the best taste, try to eat them within 3 days.
Q3: What if I don’t have mirin?
A3: If you don’t have mirin, you can substitute it with a mixture of sake and sugar or use a bit of white wine with sugar. Adjust to taste.
Ramen Eggs (Ajitama)
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Total Time: 480 minutes
- Yield: 4 servings
- Category: Snack
- Method: Boiling
- Cuisine: Japanese
- Diet: Vegetarian
Description
Delicious ramen eggs that enhance the flavor of your ramen or can be enjoyed as a snack.
Ingredients
- 6 large eggs
- 2 tablespoons vinegar (optional)
- ½ cup light sodium soy sauce
- ¼ cup water
- ¼ cup mirin
- 2 tablespoons granulated sugar
Instructions
- Boil the eggs in a pot of water for 6 minutes to achieve a soft-boiled texture. Optional: Add vinegar to the water for easier peeling.
- Shock the eggs in ice water for 15 minutes to cool and stop cooking.
- Prepare the marinade by combining soy sauce, water, mirin, and sugar in a bowl or container and stir until the sugar dissolves.
- Once the eggs are cool, crack and peel them carefully. Rinse if necessary.
- Place the peeled eggs into the marinade and let them soak for at least 8 hours or overnight.
- For best flavor, remove the eggs from the marinade after 12 to 36 hours and enjoy them in ramen or as a side dish.
Notes
For easier peeling, use eggs that are at least a week old. Experiment with marinade ingredients for different flavors.