Japanese Marinated Ramen Eggs (Ajitsuke Tamago)
Keep a batch of these soy-marinated eggs in your fridge and you'll always have something savory to tuck into rice, ramen, or straight from the container.…
Servings: 6 eggs
Calories: 63kcal
Cost: SGD 2
Equipment
- Pot
- Egg Timer
- Ice water bath
- Container
Ingredients
- 6 eggs
Marinate
- 1 cup water
- 1 sachet dashi stock powder
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1 spring onion (optional)
Instructions
Marinade
- In a pot, combine water, dashi stock powder, soy sauce, mirin and spring onion. Boil for 2 to 3 minutes, or until the flavors are combined well.
- Turn off the heat and let it cool completely, otherwise it will over cook the eggs.
Eggs
- Boil water a pot of water that is enough to cover 6 eggs.
- Carefully place eggs in the pot after the water has started boiling.
- Cook the eggs for 6 minutes. Stir the eggs occasionally, so the egg yolk will be right in the middle.
- Remove eggs from the water and place in an ice water bath to stop the cooking process.
- Peel eggs while the water is still cold and place in a container.
Combine
- Pour cooled marinade sauce over the eggs and make sure eggs are covered with the marinade.
- Marinate eggs at least 12 hours or longer. The ramen eggs can last up to 7 days in the fridge. Enjoy!
Video
Notes
- Refrigeration: Store eggs submerged in marinade in an airtight container for up to 7 days; flavor deepens over the first three days.
- Reheating: Serve cold or at room temperature; warming will firm the yolk beyond the intended texture.
- Freezing: Not recommended; the white becomes rubbery and weeps upon thawing, and the yolk crumbles.
- Marinade reuse: Freeze used marinade and refresh with additional soy sauce and mirin before reusing; boil and cool completely first.