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Ajitama, Marinated Ramen Eggs
Soft eggs with creamy yolks, marinated in shoyu tare without adding water.
🍽️ 4 servings Prep 10 min. Cook 10 min. Total 20 min. ⭐ Easy
Seasons: All Seasons
Cooking methods: Boiling / Simmering
Dietary categories: VegetarianDairy-FreeNut-Free

The Story Behind the Recipe

For me, a bowl of ramen needs an egg, even though some styles do not include one. I have spent plenty of time working on the cooking and marinade to get the result I enjoy. I use medium eggs at room temperature and my shoyu tare without added water. I prefer its intensity, and it works well when I want to prepare the eggs on the same day. The marinating time can be shorter or longer, depending on how strong a flavour you want.

The marinade is Simple Shoyu Tare. Serve the eggs in Simple Shio Tonkotsu Ramen or Quick Spicy Miso Ramen.

The Technique

  • Start timing when the eggs enter the boiling water.
  • Stop the cooking immediately in an ice bath.
  • Marinate in the refrigerator, keeping the whole surface moistened.
Ingredients

An indicative batch of 4 eggs

  • Eggs: 4 medium, at room temperature.

  • Prepared shoyu tare: enough to almost cover the eggs in a small container.

  • Water and ice: for rapid cooling.

Steps

Method

  1. Bring enough water to a boil. Lower the eggs carefully with a spoon and start a timer.

  2. Cook for 6 minutes, moving them gently from time to time to help centre the yolks.

  3. Transfer immediately to an ice bath. Lightly crack the shells and leave the eggs in the water a little longer.

  4. Peel carefully and place in a small container.

  5. Add cold shoyu tare without diluting it with water. Lay a clean paper towel suitable for food contact over the surface to moisten the exposed tops.

  6. Cover and refrigerate, turning once. Taste after 2-4 hours for a shorter marinade, around 8 hours for a same-day preparation, or 12-24 hours for a stronger result.

  7. Remove from the marinade and halve just before serving.

Tips and Secrets

  1. The 6-minute timing is for medium eggs at room temperature. A different size or starting temperature changes the yolk.

  2. Adjust the doneness to your preference. Try 5.5 minutes for a softer centre or 6.5 minutes for a firmer one.

  3. Check the flavour before extending the marinade. Tare that has not been diluted with water is strong, and longer does not automatically mean better.

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