Ajitama - How to Make Eggs for Ramen
Learn how to make ramen eggs the simple way with this quick and easy Japanese ajitama recipe. Enjoy perfectly set whites and soft, runny yolks - ideal for serving with ramen or as a delicious snack!
Servings 4 eggs
Calories 114kcal
Cost $5
Ingredients
- 4 eggs extra large 59 g / 2 oz, cold from fridge - important!
- ¼ cup soy sauce
- ¼ cup mirin
- ¼ cup cooking sake
- ½ tsp dashi powder dissolved in 1 tbsp hot water
- water for boiling, then if required, to top up and cover eggs in jar
- iced water for cooling eggs down, cold water is also okay.
Instructions
- Boil water in a small saucepan on medium to high heat (enough to cover 4 eggs). Carefully lower the eggs into the water using a slotted spoon or sieve and boil for 7 minutes. Remove from the heat and place the eggs in a bowl of iced water to stop them overcooking.4 eggs, water, iced water
- No Cook Marinade: While cooking the eggs, add the soy sauce, mirin, cooking sake and dashi to a small dish and mix. Cooked Marinade: If cooking off the alcohol, heat in a small saucepan until the dashi powder dissolves and alcohol boils off (around a minute or two). Allow to cool before continuing with the recipe.¼ cup soy sauce, ¼ cup mirin, ¼ cup cooking sake, ½ tsp dashi powder
- Remove the shells from the eggs and place them in a jar. Pour the soy liquid over the eggs until they're all covered. Top up with water if necessary. Place a clean paper towel over the top and gently press until it absorbs the liquid and covers the eggs entirely to help marinate evenly. Place in the fridge for a minimum of one hour, or overnight, to marinate.Tip: For even colouring from the soy sauce, rotate the eggs once or twice while marinating.water
Marinating time options
- 1 hour - light colour and flavour
- 2-4 hours - medium strength flavour and colour
- 6+ hours to overnight - nice and dark with most flavour
Slicing the eggs
- Quickest Way: With a knife. Prettiest Way: Cut with a tight string from the top down - you can use unflavoured dental floss for the best results
Video
Notes
- Go Slowly - Don’t just drop the eggs straight into the boiling water, otherwise you risk cracking the shells. Lower them gently into the water using a slotted spoon or sieve.
- Texture - If you know you love runny yolks, take the eggs out of the water at the 6 minute mark. If you prefer them a little more set but still deliciously soft, take them out at the 7 minute mark.
- Ice Bath - Allow the eggs plenty of time to cool down in the ice bath before you transfer them to the marinade. This will keep them at that ideal softness without overcooking from the residual heat.
- Colour - If you’re aiming for the perfect uniform brown colour on the surface, it’s a good idea to give them a little extra space in your container so they don’t press too firmly against the edges or each other. You can also stir them occasionally to make sure the marinade gets all the way around each egg. But don’t stress about it either, they’ll still be delicious either way!
- Storage - Store in the fridge in an airtight container for 3 days max. Note that the longer you leave them, the more likely the marinade will penetrate through the layers of the egg and start to cure / firm up the yolks.
- Add Miso - For an extra umami twist on the flavour, dissolve 1 tsp of red or white miso in hot water and stir into the marinade mixture.
- Firm Yolks - If you don’t like the traditional soft boiled yolks, you can boil the eggs for around 10-12 minutes to make them hard boiled, then marinate as per the recipe.
Nutrition
Calories: 114kcal | Carbohydrates: 8g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 988mg | Potassium: 96mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 238IU | Calcium: 28mg | Iron: 1mg