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Half-Boiled Ajitama (Seasoned Ramen Eggs) have slightly firm egg whites and luscious custard-like yolks. The sweet soy seasoning gives them unbelievable flavor. Famously used as a topping for ramen but can be enjoyed as a snack anytime.

Ajitama Recipe (Japanese Marinated Ramen Eggs)

Char
Ajitama are Japanese soft-boiled marinated ramen eggs with slightly firm whites and luxuriously silky, custard-like yolks. Soaked in a sweet-savory soy marinade, they're the ultimate ramen topping...or an irresistible snack!
4.62 from 31 votes
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Prep Time 5 minutes
Cook Time 10 minutes
Marinate time 1 day
Total Time 1 day 15 minutes
Cuisine Japanese
Servings 6 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)
US Customary - Metric

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

Calories: 63kcalProtein: 5gSaturated Fat: 1gCholesterol: 163mgSodium: 619mg
Keyword ajitama, eggs
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