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Ajitsuke Tamago Ramen Eggs

Ajitsuke Tamago | Ramen Egg

Mia Estolano-Levert
This soy-marinated egg is multi-purpose, I find other ways to use this aside from ramen. I love it on salads, breakfast side, appetizers or simply a snack. Super simple to make, just takes a little bit of patience because it needs an overnight marinade to have that beautiful soy-stain.
Cook Time 10 mins
Overnight Marinade 8 hrs
Course Appetizer, Side Dish, Snack
Cuisine Japanese
Servings 4


  • Vessel for boiling eggs
  • slotted spoon
  • Bowl with ice and water for eggs after cooking
  • metal spoon
  • airtight container
  • paper towel


  • 6 large eggs room temperature
  • water for cooking eggs
  • 1 tbsp baking soda


  • 1/4 cup sugar
  • 1/2 cup hot water
  • 2 tbsp bonito flakes
  • 2 x 2 inch kombu (edible kelp)
  • 1/2 cup dark soy sauce
  • 2 tbsp mirin


Making the Marinade

  • Add bonito flakes and kombu in just boiled water. Let flavors set in while you prep the eggs.
  • Strain bonito flakes and kombu, reserving the dashi.
  • Dissolve sugar in dashi. Pop in the oven for a few seconds if sugar doesn't dissolve completely.
  • Add the rest of the ingredients: soy sauce and mirin.

Cooking Eggs

  • Bring a pot of water to a boil. Add baking soda.
  • Put all the eggs in the marinade making sure they're not crowded.
  • Lower heat to medium, then gently put the eggs one at a time using a slotted spoon.
  • I prefer mine jammy so I cook it for just 6 minutes, typically it's 7 minutes. The longer it stays, the morethe yolk is set.
  • Once egg is cooked according to you your preference, submerge in ice cold water to stop cooking. This should be okay in 3-5 minutes.
  • Using the back of the spoon, gently tap the egg all over. This should make peeling easy without scarring the egg whites. Make sure you remove the white membrane, otherwise the marinade won't stain the eggs.

Eggs + Soy Marinade

  • Put eggs in a container with cover where they can all lay flat. Pour marinade over
  • If the liquid doesn't cover the eggs entirely, drape a paper towel that's been drenched with the marinade. Or simply add more water. Marinade dor 8-12 hours but not more than 24 hours.
  • Remove the eggs from the marinade. Store in a different container. Reserve marinade for another batch byr freezing. You may also use it as flavor in meat marinade, noodles and fried rice.


Do not cook eggs for over 10 minutes. Once you have the green rings around the yolk when you slice it, you know you've overcooked the egg
No kombu or bonito flakes, you can use chicken broth and liquid where dried mushrooms are dehydrated. If you have access to mushroom soy sauce or mushroom seasoning, this can also be a great replacement. 
If using more eggs, adjust quantity of marinade and vessel size. 
I suggest taking the eggs out of the marinade after 24 hours. It can get slightly rubbery if soaked too long. 
Marinade can be used for meat stir fries, noodles flavored enhancement and fried rice. 
You can reuse the marinade for up to three weeks. Freeze marinade if not using anytime soon. 
Additional flavors that can be added in the marinade: star anise, ginger and garlic. Make sure to simmer for 5 minutes to let the flavors seep in. Let it cool. You can add ice cubes to speed up the cooling process.