easy Ramen Egg Recipe sweet soy marinated

Ingredients

As many eggs as you want

Marinade Regular Version

  •  1:1:1 Soy Sauce : Sake : Mirin (Sweet Rice Wine)
  •  Sweetener, if needed

Prepare the ingredients in this ratio so that all the eggs are immersed in the marinade.

Marinade Easy Version

  • Mentsuyu (Japanese premixed noodle sauce)
  • Water (The amount of water depends on the product you are using)

Please refer to the mentsuyu bottle instruction for dilution. Usually, it is 2-4 times. If it is straight, use as is.

 

Instructions

Half-boiled egg

1) Poke a hole in the non-pointed side of the egg with a pin.

2) Bring a pot of water with a little salt to a boil.

3) Place the eggs in boiling water and simmer with medium heat. Rotate the egg in the pot with chopsticks a few times during the process to move the yolk to the center of the egg. Cook the eggs until they become the firmness of your preference.

AjitsukeTamago_1-S

4) Once the eggs have cooked, immediately place them in an ice water bath and cool down.

5) Peel the shell off the eggs.

 

Marination

Regular Version

1) Mix the ingredients and heat up to allow the alcohol to evaporate.

2) Cool down the marinade.

3) When cooled, place boiled eggs in a ziploc bag with marinade and let it sit for half a day to a couple of days. Please make sure the bag is air-tight.

Easy Version

Place the boiled egg in a ziploc bag and pour in the mentsuyu so that it is about 1/4 of the way up to the top of the egg. Add the same amount of water to dilute. Mix and taste. Add more mentsuyu and/or water to cover all the eggs until you reach the desired taste.

 

easy Ramen Egg Recipe sweet soy marinated

Toppings & Side Dishes

 

Ramen Egg Recipe (Ajitsuke Tamago, Ajitama)

Learn how to make ramen egg (Ajitsuke Tamago, also called Ajitama) with this easy recipe. These marinated soft-boiled eggs are the iconic ramen topping, loved for their creamy yolk and savory soy-based flavor.

Perfect not only for ramen but also as a side dish, snack, or bento box favorite, our step-by-step guide shows you how to cook and marinate authentic ramen eggs at home, just like your favorite ramen shop.

 

Tips for Perfect Ajitama

  • Use fresh, room temperature eggs to prevent cracking. 
  • Cook eggs exactly 6-7 minutes for a perfect soft-boiled consistency. 
  • Marinate eggs overnight for deeper flavor absorption. 
  • Gently rotate eggs in marinade occasionally to ensure even coloring and flavor.

 

 

Ingredients

As many eggs as you want

Marinade Regular Version

  •  1:1:1 Soy Sauce : Sake : Mirin (Sweet Rice Wine)
  •  Sweetener, if needed

Prepare the ingredients in this ratio so that all the eggs are immersed in the marinade.

Marinade Easy Version

  • Mentsuyu (Japanese premixed noodle sauce)
  • Water (The amount of water depends on the product you are using)

Please refer to the mentsuyu bottle instruction for dilution. Usually, it is 2-4 times. If it is straight, use as is.

 

Instructions

Half-boiled egg

1) Poke a hole in the non-pointed side of the egg with a pin.

2) Bring a pot of water with a little salt to a boil.

3) Place the eggs in boiling water and simmer with medium heat. Rotate the egg in the pot with chopsticks a few times during the process to move the yolk to the center of the egg. Cook the eggs until they become the firmness of your preference.

AjitsukeTamago_1-S

4) Once the eggs have cooked, immediately place them in an ice water bath and cool down.

5) Peel the shell off the eggs.

 

Marination

Regular Version

1) Mix the ingredients and heat up to allow the alcohol to evaporate.

2) Cool down the marinade.

3) When cooled, place boiled eggs in a ziploc bag with marinade and let it sit for half a day to a couple of days. Please make sure the bag is air-tight.

Easy Version

Place the boiled egg in a ziploc bag and pour in the mentsuyu so that it is about 1/4 of the way up to the top of the egg. Add the same amount of water to dilute. Mix and taste. Add more mentsuyu and/or water to cover all the eggs until you reach the desired taste.

 

How to Use Ajitama

Ajitama isn’t just for ramen—though it’s certainly a star when served on top of a steaming bowl. These marinated eggs complement a variety of dishes:

  • Classic Ramen Topping: Slice in half and place on top of ramen just before serving. The creamy yolk blends beautifully with hot broth.
    Claasic Shoyu Ramen Recipe
    Classic Tonkotsu Ramen Recipe

  • Rice Bowls: Add to donburi or rice bowls for extra protein and umami.

  • Snack or Side Dish: Serve as a cold appetizer or pair with beer and sake.

  • Bento Box Favorite: Ajitama holds up well in lunch boxes and adds savory depth to any meal.

They’re versatile, protein-packed, and always crowd-pleasing—however you choose to enjoy them.

 

Watch our video guide to see step-by-step how to boil and marinate Ajitama eggs for the perfect ramen topping.

 

Storage Tips

Store the eggs in an airtight container in the refrigerator. The flavor deepens over time and they’re best eaten within 3 days.

 

FAQ

Q1. How long should I boil ramen eggs for the perfect yolk?

A1. For a very runny yolk, boil for about 6 minutes. For a medium runny yolk, boil for 7 minutes. For a slightly firm yolk, 8 minutes is ideal.

 

Q2. How do I marinate ramen eggs (Ajitama)?

A2. You can use either a regular marinade (soy sauce, sake, mirin in a 1:1:1 ratio, with optional sweetener) or an easy version with mentsuyu diluted with water. Place peeled, soft-boiled eggs in the marinade and let them soak for at least half a day to a couple of days for deeper flavor.

 

Q3. What is the difference between Ajitama and Ajitsuke Tamago?

A3. They are the same—both terms refer to marinated soft-boiled eggs used as a ramen topping. “Ajitsuke Tamago” is the full Japanese name, while “Ajitama” is the shortened form.