EASY Ramen Egg Recipe (味付け玉子 - Ajitsuke Tamago)

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while maintaining flavor.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

Rice vinegar + sugar mimics the sweetness of mirin at a lower cost.

dashi

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth offers a lighter flavor while chicken broth is often cheaper.

Crack a small divot into the bottom of each egg to make peeling easier.

Fill a pot with enough cold water to cover the eggs by about two inches.

Bring the water to a boil over high heat.

Once boiling, turn off the heat and set a timer for 5 to 6 minutes for soft-boiled eggs.

Drain and chill the eggs in cold water for at least 20 minutes.

Crack the shell around each egg while keeping them submerged in water.

Peel the eggs starting from the bottom where the divot is.

In a small pot, combine chicken stock, soy sauce, sake, sugar, and ginger, and bring to a boil.

After boiling for about 2 minutes, remove from heat and let cool.

Once cooled, remove the ginger from the marinade and pour the marinade into a zipper bag with the peeled eggs.

Seal the bag, pressing out as much air as possible, and refrigerate for at least 8 to 12 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens