Ajitsuke Tamago (味付け卵), often called ramen eggs, is a quintessential topping in Japanese ramen that elevates the dish with its rich flavor and perfect texture. These marinated soft-boiled eggs are known for their creamy, slightly runny yolk (although you can definitely cook it to your preferred texture!) and savory-sweet taste.
The word “ajitsuke tamago” directly translates to “seasoned egg,” which reflects their preparation—surrounded by a flavorful marinade typically made of soy sauce, mirin, and water, sometimes enhanced with sake, sugar, or other aromatics.
The process of making ajitsuke tamago begins with boiling (or air-frying, which will be shown in the instructions) the eggs for just the right amount of time—usually 6 to 7 minutes—to achieve that signature jammy yolk. Once cooked, they’re carefully peeled and soaked in the marinade. The longer they sit, the deeper the flavor penetrates, but they’re best consumed within a couple of days to maintain their delicate texture.
Ajitsuke tamago is more than just a ramen topping; it’s a versatile snack or side dish that stands well on its own. Its sweet and salty balance pairs wonderfully with rice bowls, salads, or even as an appetizer. Though simple in concept, the art of creating the perfect ajitsuke tamago lies in precision and care, making it a beloved staple in Japanese cuisine. Whether you’re perfecting your own ramen bowl or looking for a tasty bite, these seasoned eggs are a testament to the beauty of Japanese culinary simplicity.
The 5 Ingredients for My Ajitsuke Tamago
Making Ajitsuke Tamago is quite simple, it just takes time and patience so it tastes best marinaded overnight. Here are the ingredients:
- Eggs: Soft-boiling the eggs ensures the yolk remains slightly runny while the whites take on the savory flavors of the marinade. Using 4 eggs maximizes the amount of egg that can absorb the marinade, but you can adjust the number based on your needs.
- Soy Sauce: The backbone of the marinade, contributing a salty, umami flavor that deeply infuses the eggs. It’s essential for achieving the savory profile typical of this dish. You can choose between light soy sauce for a milder flavor or dark soy sauce for a richer, deeper taste.
- Water: Water helps to dilute the soy sauce slightly, balancing the overall saltiness of the marinade. It also ensures that the eggs are fully immersed in the marinade, allowing the flavors to seep evenly into the egg whites.
- Mirin: Adds a subtle sweetness to the marinade, which balances out the salty soy sauce. It’s a critical ingredient for achieving the traditional sweet-savory profile of ajitsuke tamago.
- Sugar: Sugar enhances the sweetness of the mirin and helps to round out the flavor of the marinade. You can adjust the sugar to your personal taste, but it should be enough to complement the soy sauce and mirin without overpowering them.
Ajitsuke Tamago (Japanese Soft-Boiled Flavored Egg)
- Total Time: 11 minutes
Description
Ajitsuke Tamago, or ramen eggs, are soft-boiled eggs marinated in a savory-sweet blend of soy sauce, mirin, and water, known for their creamy, jammy yolks and rich umami flavor.
Ingredients
Instructions
Air Frying the Eggs:
- To your air fryer, add your eggs and make sure they all are touching the bottom of the air fryer and aren’t stacked.
- Heat your air fryer to 300 F (149 C) and air fry the egg(s) for 8 minutes.
- When it’s done air-frying, immediately submerge your egg(s) into a bowl filled with water and ice cubes before peeling. Tip: for easier peeling, submerge your eggs into the cold water while peeling. Set the eggs aside.
- To a quart-sized plastic bag or deep container (must be able to fit the eggs completely), mix the soy sauce, mirin, water, and sugar.
- Place the peeled eggs into the bag or container, ensuring they are fully submerged. Seal the bag or cover the container and refrigerate for 4 hours to overnight. The longer they sit in the marinade, the more the flavors will penetrate the eggs. I recommend eating the eggs within 2 days.
- Remove the eggs from the marinade and slice them in half just before serving to reveal the yolk. Use as a topping for ramen, rice bowls, or enjoy them as a snack.
Boiling the Eggs:
- Bring a pot with water filled enough to submerge the egg(s) to a simmer.
- Carefully drop in your eggs to the water and allow to simmer for 6-6 1/2 minutes. You can go for 30 seconds to a minute longer depending on how cooked you want the egg yolks to be.
- When it’s done air-frying, immediately submerge your egg(s) into a bowl filled with water and ice cubes before peeling. Tip: for easier peeling, submerge your eggs into the cold water while peeling. Set the eggs aside.
- To a quart-sized plastic bag or deep container (must be able to fit the eggs completely), mix the soy sauce, mirin, water, and sugar.
- Place the peeled eggs into the bag or container, ensuring they are fully submerged. Seal the bag or cover the container and refrigerate for 4 hours to overnight. The longer they sit in the marinade, the more the flavors will penetrate the eggs. I recommend eating the eggs within 2 days.
- Remove the eggs from the marinade and slice them in half just before serving to reveal the yolk. Use as a topping for ramen, rice bowls, or enjoy them as a snack.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
Nutrition
- Serving Size: 4
Kyrié is a half-Japanese food content creator and avid home cook who specializes in Asian cuisine, with a focus on Japanese. She loves developing recipes and sharing approachable yet authentic meals. When she’s not in the kitchen, she’s helping her husband Jeff tend to their garden, or on some artistic venture.