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Ajitama

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.
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Prep Time 2 minutes
Cook Time 9 minutes
Marinate 4 hours
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.