Description
Ramen Eggs (Ajitama) are soft-boiled eggs marinated in a savory soy-based sauce, commonly served as a topping for ramen or enjoyed as a snack.
Ingredients
Units
Scale
- 4 large eggs
- 1/2 cup soy sauce
- 1/2 cup water
- 1/4 cup mirin
- 1 tablespoon sugar
Instructions
- Bring a pot of water to a boil.
- Gently lower the eggs into the boiling water and boil for 6-7 minutes for soft yolks.
- Immediately transfer eggs to an ice bath and let cool for 5-10 minutes.
- Peel the eggs carefully.
- In a bowl or ziplock bag, mix soy sauce, water, mirin, and sugar until the sugar is dissolved.
- Place peeled eggs in the marinade and ensure they are fully submerged.
- Marinate in the refrigerator for at least 4 hours, preferably overnight.
- Remove eggs from marinade and slice in half before serving.
Notes
- Use room-temperature eggs to prevent cracking during boiling.
- Marinade can be reused once more if boiled and cooled again.
- Best consumed within 3 days for optimal flavor and texture.
Nutrition
- Serving Size: 1 egg
- Calories: 80
- Sugar: 2g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 165mg
