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Japanese Ramen Eggs

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.

Ramen eggs cut in half showing cross sectional cut.

How to make Japanese ramen eggs?


  1. Begin by preparing the marinade, which involves boiling a mixture of soy sauce, Japanese sake (or dry sherry), sweetener, and water.
  2. 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.
  3. Once cooled, peel the eggs, place them in a container, and pour the marinade mixture over them.
  4. Refrigerate for 3-12 hours to allow the flavors to infuse.

Ramen egg marinade being poured over peeled soft boil eggs.

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.

Soft boiled eggs in an ice bath.

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?

Multiple Japanese style ramen eggs cut in half showing cross sectional cut on a wooden plank.


Ramen eggs cut in half showing cross sectional cut.

Japanese Ramen Eggs

These Japanese Ramen Eggs are savory with a touch of sweet and full of umami flavor! They can be made in advance and stored in the refrigerator, enjoyed as a delicious side dish or yummy nutritious snack!
4.45 from 9 votes
Course: Appetizer, Side Dish, Snack
Cuisine: Asian, Japanese
Keyword: japanese eggs, ramen eggs, soft boiled eggs, soy marinated egg
Prep Time: 10 minutes
Marination Time: 3 hours
Total Time: 3 hours 10 minutes
Servings: 6 eggs
Print Recipe
Calories: 80kcal


  • 6 Eggs
  • 1 Cup Ice
  • 1/2 Cup Soy Sauce
  • 1/2 Cup Japanese sake can substitute with dry sherry wine or Chinese cooking wine
  • 5 1/2 tbsp Sweetener your preferred sweetener
  • 1 Cup Water


  • 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.



Calories: 80kcal | Carbohydrates: 2g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 164mg | Sodium: 1147mg | Potassium: 103mg | Fiber: 1g | Sugar: 1g | Vitamin A: 238IU | Calcium: 29mg | Iron: 1mg
*Values Based Per Serving
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  1. Hello there, thanks for the recipe. Question, can I use mirin that’s no sugar added, naturally fermented mirin?

    • LowCarbingAsian

      Hello Peisia! I’ve never worked with no sugar added mirin, so not sure how it tastes. I would think that if there’s no sugar added, it’s pretty much like sake? If that’s the case, you can try to replace the sake with your mirin and see how it comes out.

  2. Destinee

    Hello! Can you replace the soy sauce with coconut aminos? I cannot have gluten or wheat.

    • LowCarbingAsian

      Hi Destinee! I’ve never used coconut aminos, so not sure if it’s replaceable. But have you looked at tamari soy sauce? It’s gluten & wheat free. Hope that helps!

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