Ramen Eggs (Ajitama)
Ramen Eggs (Ajitama) are Japanese soft boiled eggs soaked in a sweetened soy marinade, great for ramen or as a side.
Equipment
- Pot
- Marinating container
- bowl
- Ice water
Ingredients
- 6 large eggs see note
- vinegar optional for boiling eggs
- 0.5 cup soy sauce light sodium
- 0.25 cup water
- 0.25 cup mirin
- 2 tablespoons granulated sugar
Instructions
Boiling the Eggs
- Bring a pot of water to a boil and gently place the eggs in the boiling water. Let the eggs boil for 6 minutes for the perfect soft boiled eggs.
- After 6 minutes, remove the eggs from the boiling water and shock them in ice water. Let the eggs cool completely.
Making the Marinade
- While the eggs are cooling, make the soy marinade. In the marinating container or a bowl, combine the soy sauce, water, mirin, and sugar. Stir until the sugar has dissolved.
Marinating the Eggs
- After the cooling process, crack and peel the eggs. Rinse with water if needed to remove any stray egg shells. Place the peeled eggs into the prepared marinade and allow the eggs to soak for at least 8 hours in the fridge, best overnight.
- If the eggs are not totally submerged in the marinade, be sure to rotate the eggs occasionally.
Serving
- Enjoy the eggs in ramen, as a side, or as a snack.
Notes
6 minute cook time based on large eggs taken out straight from the fridge. Hard-boiled eggs can be made by cooking for 12 minutes instead of 6 minutes.
Nutrition
Serving: 1eggCalories: 98.5kcalCarbohydrates: 5.4gProtein: 8.3gFat: 4.8gSaturated Fat: 1.6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1.8gTrans Fat: 0.02gCholesterol: 186mgSodium: 1151mgPotassium: 110.1mgFiber: 0.2gSugar: 4.5gVitamin A: 270IUCalcium: 31.9mgIron: 1.3mg
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