Ajitama are Japanese marinated eggs with silky, custard-like yolks and incredible sweet-savory flavor. Perfect on ramen or enjoyed as a snack! This is Part 4 of the Ramen At Home series for Traditional Shoyu Ramen.
Ask any ramen lover what their favorite ramen topping is, and ajitama will always be near the top of the list.
These Japanese marinated soft-boiled eggs have slightly firm whites and luxuriously silky, custard-like yolks soaked in a sweet-savory soy marinade. Pure magic!
This Ajitama recipe is from the "Ramen at Home" cookbook by Brian MacDuckston of ramenadventures.com, and Part Four of a six-part series here, featuring his Traditional Shoyu Ramen recipe.
If you're building the ultimate Shoyu Ramen bowl from scratch, you'll want to check out the other posts in the series, too, for step-by-step instructions:
- Shoyu Tare
- Chicken Chashu
- Menma (Seasoned Bamboo Shoots)
- Basic Clear Chicken Soup
- TRADITIONAL SHOYU RAMEN
How to Make Ajitama
Step 1: Boil the Eggs
The first and most crucial step is to boil the eggs to the perfect "soft-boiled" consistency, where the egg white is firm, and the yolk is silky and custard-like.
Take the eggs out of the fridge 10 - 15 minutes before cooking to take the chill off; this reduces the chance of the eggshell cracking when they hit the hot water.
Bring a pot of water to a boil, then add 1 tablespoon of baking soda (this little trick makes the eggs much easier to peel!)
Gently lower 6 large eggs into the boiling water with a large spoon or soup skimmer, then immediately reduce the heat to low. Cook for exactly 7 minutes.
Step 2: Ice Bath
While the eggs cook, prepare an ice bath in a large bowl. Fill the bowl with equal parts cold water and ice.
When the 7 minutes are up, use a large spoon or soup skimmer to transfer the eggs from the boiling water into the ice bath.
Let the eggs chill for 3 minutes. This stops the cooking process, which is the secret to that delicious, jammy yolk!
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Step 3: Prepare the Marinade
In a large bowl, combine 2 cups of water, 1 cup of seasoning liquid from Chicken Chashu, and ¼ cup mirin.
If you are making this recipe on its own and do not have the Chicken Chashu seasoning liquid, teriyaki sauce is a great substitute.
Step 4: Marinate Overnight
Peel the eggs and place them in the marinade.
Lay a paper towel over the eggs and sprinkle a handful of bonito flakes on top. This helps the marinade reach the eggs evenly.
Cover and refrigerate overnight, or up to 24 hours.
Step 5: Serve with Ramen or Enjoy as a Snack!
After 24 hours, remove the eggs from the marinade. Do not leave them in longer than 24 hours, or they will become too salty!
Store the eggs in an airtight container in the refrigerator for up to 3 days.
When ready to serve, slice them in half with a very sharp knife to reveal those gorgeous, jammy yolks. Serve them over a steaming bowl of ramen...but I'll be honest, I'm guilty of sneaking them straight from the fridge as a snack!
Frequently Asked Questions
Ajitama literally means "seasoned egg" in Japanese. They are soft-boiled eggs marinated in a sweet-and-savory soy-based liquid and commonly served as a topping for ramen.
Both have silky custard-like yolks, but onsen eggs are slow-cooked at a low temperature, so they have a much more delicate egg white. Ajitama are soft-boiled, then marinated in a sweet, savory soy liquid, making them more flavorful.
It's best not to reuse the marinade after the eggs have soaked in it. After hours of contact with the peeled eggs, bacteria can develop in the liquid, making it unsafe to reuse.
Unfortunately, freezing is not recommended for ajitama. Cooked egg whites become watery and rubbery when frozen and thawed, which would ruin that lovely, silky texture. Ajitama are best enjoyed fresh within 3 days of marinating!
Ajitama Recipe (Japanese Marinated Ramen Eggs)
Ingredients
- 1 tablespoon baking soda
- 6 eggs large
- 2 cups water plus more for boiling the eggs
- 1 cup seasoning liquid from Chicken Chashu or teriyaki sauce
- ¼ cup mirin
- 1 handful bonito flakes (optional)
Instructions
- Bring a pot of water to boil in a medium saucepan, then add the baking soda.
- Take the eggs out of the refrigerator 10-15 minutes before cooking. Gently lower them into the boiling water using a large spoon or soup skimmer and cook for exactly 7 minutes.
- Transfer the eggs into an ice bath (equal parts ice and cold water) and chill for 3 minutes.
- Peel the eggs, then combine the water, Chashu seasoning liquid, and mirin in a bowl or container with a tight-fitting lid.
- Place the peeled eggs in the seasoning liquid and cover the top with a paper towel to help the liquid reach the eggs evenly all around.
- Sprinkle the bonito flakes (if using) on top of the paper towel.
- Cover and refrigerate overnight.
- Remove the eggs from the seasoning liquid after 24 hours. Do not leave them in longer or they will become too salty!
- Store in an airtight container in the refrigerator for up to 3 days.
Nutrition
Jane says
Can you save the liquid and reuse it?
Char says
Hi Jane,
If you will be reusing the liquid right away for a second batch of eggs and the marinade is still clean (no egg/yolk spillage from the previous batch), it will be ok to do so. However, I would not recommend re-using the brine after sitting for a few days in the fridge.
I hope that helps and that you will enjoy this recipe. Cheers!