ajitsuke tamago (japanese marinated soft boiled egg)

ajitsuke tamago

These eggs are commonly eaten with Japanese ramen. I know some people who actually order ramen so that they can eat these eggs – I might be one of them. However, since making these and realizing how easy they are to make, I guess I don’t have to go out and eat ramen in order to eat these eggs.

I found this recipe on Serious Eats and the eggs turned out well. I haven’t tried any other recipe since most of them are vaguely similar. The recipe produced more than enough liquid to cover the suggested 6 large eggs. You should be able to keep the excess liquid for future batches – freezing it might be a good idea.

We had these eggs with ramen we bought from Japan. We also made the chashu pork.

ramen with chashu, nori, beansprouts, pickled ginger, spring onions and ajitsuke tamago

Japanese Marinated Soft Boiled Egg (Ajitsuke Tamago)

(taken from Serious Eats; click here)


  • 1 cup water
  • 1 cup sake
  • 1/2 cup soy sauce
  • 1/2 cup mirin
  • 1/2 cup sugar
  • 6 eggs


  1. Combine water, sake, soy, mirin, and sugar in a medium bowl and whisk until sugar is dissolved. Set aside.
  2. Bring 2 quarts of water to a boil in a medium saucepan over high heat.
  3. Pierce fat end of each egg with a thumbtack to make a tiny hole (this prevents them from cracking and eliminates the air bubble at the end).
  4. Carefully lower eggs into water with a wire mesh spider or slotted spoon. Reduce heat to maintain a bare simmer. Cook for exactly 6 minutes.
  5. Drain hot water and carefully peel eggs under cold running water.
  6. Transfer eggs to a bowl that just barely fits them all. Pour marinade on top until eggs are covered or just floating. Place a double-layer of paper towels on top and press down until completely saturated in liquid to help keep eggs submerged and marinating evenly. You can also place eggs in a plastic bag and fill the bag with the liquid.
  7. Refrigerate and marinate at least four hours and up to 12. Discard marinade after 12 hours. Store eggs in a sealed container in the fridge for up to 3 days.
  8. Reheat in ramen soup to serve.

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