Japanese Ramen Eggs

Here is my mouthwatering Japanese Ramen Eggs recipe, also known as ajitsuke tamago! These soft-boiled eggs are marinated to perfection, making them a delightful companion to your favorite bowl of ramen or a tasty high-protein snack. With their sweet flavor and a strong umami note from the soy sauce-based marinade, these eggs bring a taste of Japan to your kitchen!

Ramen eggs cut in half showing cross sectional cut.

Why I Love This Recipe

If you’re a fan of Japanese cuisine and crave a delightful high-protein snack or the perfect ramen topping, my Japanese Ramen Eggs are a must-try! These ajitsuke tamago eggs combine the rich flavors of soy sauce and Japanese sake, resulting in a sweet and savory marinade that perfectly complements the creamy yolks. What sets my recipe apart is its simplicity! In just 10 minutes of prep time, you can enjoy these protein packed snacks whenever you want!

All you have to do is boil the eggs, pour the marinade, and you’re on your way to experiencing the authentic flavors of Japanese cuisine! What’s even more exciting is that this recipe uses a very similar brine and pickling technique as my Japanese Soy Sauce Pickled Garlic and Korean Pickled Vegetables recipes. Just boil the brine and pour it into a jar—easy as that! Enjoy the authentic taste of Japan with this easy-to-make recipe that I promise you will love too!

Ingredients

Ingredients

  • 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.

🍶 Mirin Note

We adjust the ratio of Japanese sake and sweetener to substitute for mirin, ensuring that you can still savor the authentic flavors of marinated eggs without the need for mirin.

Soft boiled eggs in an ice bath.

Essential Kitchen Equipment

Directions

Step 1 Begin by preparing the marinade, which involves boiling a mixture of soy sauce, Japanese sake (or dry sherry), sweetener, and water.

Marinade for ramen eggs.

Step 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.

Eggs being soft boiled.

🥚 Egg Boiling Pro Tip

To ensure clean and easy peeling of the eggs, make sure the Water is Boiling before adding in the eggs.

Step 3 Once cooled, peel the eggs, place them in a container, and pour the marinade mixture over them and refrigerate for 10-12 hours to allow the flavors to infuse.

Soft boiled eggs being marinated in a pickling jar.

📄 Marinating Pro Tip

For the best flavors, wait 24 Hours before enjoying.

Pairing Recommendations

These marinated eggs pair wonderfully with noodle-based dishes like immi Black Garlic Ramen or a refreshing Noodle Salad. Additionally, they complement slow-cooked pork dishes such as Braised Pork Belly or Chashu Pork Belly with a side of Tofu Miso Soup.

Ramen egg marinade being poured over peeled soft boil eggs.

Frequently Asked Questions

Are these eggs supposed to be jammy in the middle?

Yes, Ramen eggs are soft-cooked, and the egg yolks are intentionally jammy in the center. They are perfectly safe to eat and add a delightful texture to your dish.

Can I hard boil my eggs instead of soft boiling?

If you prefer a thoroughly cooked egg, you have the option to hard boil the eggs instead. It's a matter of personal preference, and you can adjust the cooking time to achieve the desired level of doneness.

Can I use regular soy sauce, or should it be low-sodium soy sauce?

Yes, you can use regular soy sauce if you prefer. It will not affect the recipe.

 

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

Storage Tips

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.

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Watch How To Make It

Ramen eggs cut in half showing cross sectional cut.

Japanese Ramen Eggs

Enjoy Japanese Marinated Eggs, also known as Ramen Eggs. These soft-boiled delights are perfect for ramen or snacks!
4.50 from 10 votes
Course: Appetizer, Side Dish, Snack
Cuisine: Asian, Japanese
Keyword: Japanese marinated egg, quick ramen egg
Prep Time: 10 minutes
Marination Time: 10 hours
Total Time: 10 hours 10 minutes
Servings: 6 eggs
Print Recipe
Calories: 80kcal

Ingredients

  • 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

Instructions

  • Gather all the ingredients.
    Ingredients for ramen eggs.
  • 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.
    Marinade for ramen eggs.
  • 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.
    Eggs being soft boiled.
  • In the meantime, prepare a bowl of ice cold water. Note - must be ice cold for the shells to come off cleanly.
    Bowl of ice water.
  • 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.
    Peeled eggs.
  • 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 10-12 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.
    Soft boiled eggs being marinated in a pickling jar.

Nutrition

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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4 Comments

  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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