Ramen Egg (Ajitsuke Tamago)

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Adjust Servings:
4 tablespoons Cloves Garlic
1/4 cup Pepper Jack cheese
4 tablespoons
1 cup Ginger
1 tablespoon
Sichuan bean paste

Nutritional information

6.2 g
Total carbohydrate
9.1 g
Total Fat
15.3 g

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Ramen Egg (Ajitsuke Tamago)

Japanese marinated soft boiled egg


There is no exact substitute for mirin, but a combination of acidic and sweet flavors will do the work.

  • 13 hours
  • Serves 4
  • Easy




Ajitsuke Tamago, often referred to as Ramen Egg, is a popular Japanese dish known for its flavorful and tender marinated soft-boiled or medium-boiled eggs. These eggs are a common topping for ramen noodles but can also be enjoyed as a snack or side dish. Here’s a description of Ajitsuke Tamago:

  1. Egg: The key ingredient in Ajitsuke Tamago is, of course, the egg. Soft-boiled or medium-boiled eggs are typically used, resulting in a creamy and slightly runny yolk surrounded by a delicate egg white. The quality and freshness of the egg are crucial to achieving the desired texture and flavor.
  2. Marinade: To infuse the eggs with flavor, they are soaked in a savory and slightly sweet marinade. This marinade usually consists of soy sauce, mirin (a sweet rice wine), sake (Japanese rice wine), sugar, and sometimes other ingredients like garlic, ginger, or even a dash of sesame oil. The combination of these ingredients gives the eggs a rich umami taste.
  3. Appearance: Ajitsuke Tamago are typically peeled and halved or sliced before serving. The egg white takes on a translucent quality due to the marinade, while the yolk remains vibrant and orange. The surface of the egg may have a glossy or shiny appearance, which is a result of the marinade.
  4. Texture: The texture of Ajitsuke Tamago is a delightful contrast between the creamy, slightly runny yolk and the tender but firm egg white. The marinade also imparts a subtle sweetness and saltiness to the eggs.
  5. Usage: While these eggs are most commonly associated with ramen, they can also be enjoyed in other dishes, such as rice bowls, sushi, or as a standalone snack. They add an extra layer of flavor and richness to any dish they accompany.

Ajitsuke Tamago is beloved for its ability to elevate the overall flavor profile of a meal and its visually appealing appearance. It’s a perfect example of the attention to detail and craftsmanship that is often associated with Japanese cuisine.



Bring water to boil in a pot over high heat, make sure the water able to cover all 4 eggs.
When it's boiling, carefully submerge the eggs with ladle to prevent from cracking.


Reduce the heat to simmer and let it cook for 6 minutes. Using chopsticks, occasionally rotate the eggs gently to result the yolk in the middle of eggs.


Remove eggs from the water and immediately soak in the ice water and let them cool for 3 minutes.
This to let the eggs stop cooking and cool them before peel.


While cooling the eggs, prepare the marinate sauce.
In a saucepan, mix soy sauce, mirin, sake, water and sugar. Bring them to boil over high heat for 3 minutes or until the sugar has completely dissolved. Put aside to let it cool completely.


Remove the eggs from ice water and gently peel the soft boiled eggs to keep perfect round shape.


In a bowl, pour the marinate sauce over the eggs and make sure the sauce wholly cover all the eggs.
Cover the bowl with plastic wrap and keep in refrigerator for at least 3 days or longer.


Take out the eggs from refrigerator and cut in halves and serve them as ramen topping.

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