Japanese Ramen Eggs, also known as “ajitsuke tamago,” are soft-boiled eggs that are marinated to perfection. They have a savory and slightly sweet flavor with a strong umami note, thanks to the soy sauce-based marinade. These eggs are a delightful accompaniment to ramen or can be enjoyed as a high-protein snack.
How to make Japanese ramen eggs?
- Begin by preparing the marinade, which involves boiling a mixture of soy sauce, Japanese sake (or dry sherry), sweetener, and water.
- In a separate pot, bring water to a boil before gently adding the eggs. Boil the eggs for 2-4 minutes, then remove them from heat and allow them to sit for 1 minute. Afterward, transfer the eggs to an ice bath to cool.
- Once cooled, peel the eggs, place them in a container, and pour the marinade mixture over them.
- Refrigerate for 3-12 hours to allow the flavors to infuse.
What ingredients do I need to make Japanese marinated eggs?
- Eggs – follow instructions on how to soft boil eggs.
- Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- Japanese Sake – typically will come in a large bottle labeled junmai sake. Can also substitute with dry sherry wine or Chinese cooking wine, found at local grocery stores or Asian markets.
- Sweetener – use your preferred sweetener.
How long do you boil eggs for ramen?
Add eggs into a pot and bring to a boil. Once the water boils, start a timer for 2-4 minutes. Turn off heat and let it sit for 1 minute before removing.
Is ramen egg fully cooked?
Ramen eggs are soft cooked and the egg yolks are jammy in the center.
How to store marinated eggs?
To store, remove them from the liquid and place them in an airtight container in the fridge, where they will remain fresh for 5-7 days.
What dishes can you use Japanese Ramen Eggs with?
- immi Black Garlic Chicken Ramen
- Braised Pork Belly
- Asian Ground Chicken Stir Fry
- Noodle Salad
- Japanese Ground Chicken Bowl – Soboro Don
Japanese Ramen Eggs
- Gather all the ingredients.
- In a stove top pot, add Soy Sauce, Japanese sake, sweetener, water and bring to boil on high heat. Once boiling, reduce to medium, cook for 1 minute and then remove from heat and set aside.
- Fill stove top pot with water and bring to a boil. Once boiling, add in eggs and let it cook for 2-4 minutes. Once time has passed, remove from heat and cover the stove top pot. Let eggs sit in the hot bath for 1 minute.
- In the meantime, prepare a bowl of ice cold water. Note - must be ice cold for the shells to come off cleanly.
- Once 2-4 minutes has passed from step 3), transfer eggs only into the ice bath. Let it sit in the ice bath for 1-2 minutes and then remove the shells.
- Transfer peeled soft boiled eggs into a marinating jar (ziplock will work as well) and pour the cooled marinade from step 2). Place in the fridge and let it marinate for 3-12 hours. Once marination is complete, discard liquid and store in airtight container inside the fridge. The eggs should hold for at least 5-7 days.
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