Ajitama

Ajitama—the savoury, marinated soft-boiled egg—is the crowning jewel of a perfect ramen bowl. Learn how to make these flavorful, custardy-yolked gems at home with just a few simple ingredients!

What is Ajitama

Ajitama (味玉) or Ajitsuke Tamago (味付け卵) is a Japanese marinated soft-boiled (or sometimes medium-boiled) egg, known for its rich, savoury-sweet flavour and custardy yolk. It’s a popular topping for ramen, especially tonkotsu ramen, but also appears in rice bowls (donburi), salads, and as a snack.

How It’s Different from Other Eggs:

• Ramen Egg – Same as ajitama, specifically used in ramen.

• Onsen Tamago – A slow-cooked egg with a delicate texture (not marinated).

• Mayak Eggs (Korean) – Similar but often spicier (gochujang-based marinade).

Ingredients

• 6 large eggs (room temperature)

• ½ cup soy sauce

• ½ cup mirin (sweet rice wine)

• ½ cup water

• 1 tbsp sugar (or sub with 1 tbsp honey)

• 1 clove garlic (lightly crushed, optional)

• 1 slice ginger (optional, for extra flavour)

Instructions

1. Boil the Eggs Perfectly

• Bring a pot of water to a rolling boil.

• Gently lower eggs into the water with a slotted spoon.

• Cook for 6–7 minutes for a custardy yolk (adjust time for firmer yolk).

• Immediately transfer the eggs to an ice bath for 5 minutes to stop the cooking process.

• Lightly crack the shells and peel under cold running water for easier removal.

3. Make the Marinade

• In a saucepan, combine soy sauce, mirin, water, sugar, garlic, and ginger.

• Bring to a simmer for 2–3 minutes, then let cool.

4. Marinate the Eggs

• Place peeled eggs in a ziplock bag or container and pour the marinade over them.

• Ensure eggs are fully submerged (use a paper towel to cover if needed).

• Marinate in the refrigerator for at least 4 hours (best when marinating overnight for a deeper flavour).

5. Serve

• Slice in half and serve over ramen, rice bowls, or salads.

Useful Tips

• For extra creamy yolks, use older eggs (easier to peel).

• Reuse the marinade once for another batch (store in the fridge).

• For spicy ajitama, add chilli flakes or Sriracha to the marinade.

Ajitama

Learn to make soft, flavorful ajitama eggs with our easy step-by-step guide. Try it now and add a tasty touch to your favourite dishes.

Print Recipe Pin Recipe

Prep Time 2 minutes mins

Cook Time 9 minutes mins

Marinate 4 hours hrs

Servings: 6

Course: Breakfast, Side Dish

Cuisine: Japanese

Ingredients Method

Ingredients

  

• 6 large eggs (room temperature)
• ½ cup soy sauce
• ½ cup mirin (sweet rice wine)
• ½ cup water
• 1 tbsp sugar (or sub with 1 tbsp honey)
• 1 clove garlic (lightly crushed, optional)
• 1 slice ginger (optional, for extra flavour)

Method

 

1. Bring a pot of water to a rolling boil.
2. Gently lower eggs into the water with a slotted spoon.
3. Cook for 6–7 minutes for a custardy yolk (adjust time for firmer yolk).
4. Immediately transfer the eggs to an ice bath for 5 minutes to stop the cooking process.
5. Lightly crack the shells and peel under cold running water for easier removal.

Make the Marinade

1. In a saucepan, combine soy sauce, mirin, water, sugar, garlic, and ginger.
2. Bring to a simmer for 2–3 minutes, then let cool.

Marinate the Eggs

1. Place peeled eggs in a ziplock bag or container and pour the marinade over them.
2. Ensure eggs are fully submerged (use a paper towel to cover if needed).
3. Marinate in the refrigerator for at least 4 hours (best when marinating overnight for a deeper flavour).
4. Slice in half and serve over ramen, rice bowls, or salads.