Perfect Ramen Eggs (Ajitama Recipe) That Will Upgrade Your Bowls

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.

Add 125ml water, ¼ tsp dashi granules, 2 tbsp soy sauce, 2 tbsp mirin, ½ tsp honey, 1 tbsp sake, ⅛ tsp rice vinegar, ⅛ tsp toasted sesame oil, a thick slice of ginger, and a 2 inch piece of green part of a Japanese leek to a small saucepan.

Bring the mixture to a gentle simmer for about a minute.

Discard the ginger slice and leek green, and set the marinade aside to cool completely.

Fill a deep pot with enough water to cover the eggs and add 1 tsp salt.

Heat the water to a steady 90°C (about 190°F).

Gently lower 6 large eggs into the water, giving each egg a lazy twirl for the first 30 seconds.

Cook the eggs for 6-8 minutes depending on desired yolk texture.

Prepare a bowl of ice water while the eggs are cooking.

Once the timer sounds, plunge the eggs into the ice bath for about 10 minutes.

Crack the shells all over and peel the eggs while submerged in cold water.

Pat each peeled egg dry with paper towels.

Place the peeled eggs in a zip-top bag and pour in the cooled marinade.

Seal the bag and marinate for at least 45 minutes to 2 days depending on flavor preference.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens