Soy Marinated Eggs for Ramen (Ajitama)
My favorite part of a bowl of ramen! Simple soft-boiled eggs marinated for ~1 day in a soy sauce based marinade, meant to be served with traditional Japanese ramen. Serve with my Tenderloin Tonkotsu Ramen, use them to doll-up packaged ramen, or serve over rice!
Ingredients
- 6 large eggs cold from the refrigerator
- ¼ cup dark soy sauce or sub ⅓ cup regular soy sauce
- 1 tablespoon freshly minced garlic
- 1 tablespoon freshly minced ginger, or ginger paste
- 2 tablespoon mirin Japanese sweet rice wine
- 1 tablespoon brown sugar
Instructions
- Begin bringing a large pot of water to boil, with at least enough water to completely cover the eggs.
- Optional step, pierce the eggs: use an egg piercer or a needle to make a small hole in the bottom (flatter side) of each egg. This allows the air to escape as the egg cooks, resulting in a more perfect outer surface. I use this combination egg piercer and timer and I absolutely love it.
- Set the water to a gentile simmer and add the eggs. Cook the eggs for 7 to 8 minutes, then immediately transfer them to a boil of ice water. (7 minutes will result in a runnier yolk, 8 minutes will result in a yolk that is slightly more set. I typically do 8 minutes because I find that the eggs are a little easier to peel.)
- Let the eggs cool in the ice water for at least 10 minutes. Meanwhile, combine the marinade ingredients and a half cup of water in a mason jar or similarly sized container.
- Peel each egg, rinse to remove any loose eggshell pieces, then place in the jar with the marinade. Once all the eggs are in the container, add enough water so that they are completely covered by the marinade. Seal the jar and gently tip it to mix.
- Store the eggs in the fridge for about 24 hours before using. Consume the eggs within 4 days. (I don't recommend letting the eggs stay in the marinade longer than 2 days, so transfer them to a second container if you plan to keep them that long.)
Notes
Use these eggs in my Tenderloin Tonkotsu Ramen!
Nutrition
Serving: 1 eggCalories: 80kcal
Love this recipe?Join us on Instagram to never miss a new post!