Japanese cuisine · Breakfast & Eggs

Ajitsuke Tamago (Ramen Egg)

Soft-boiled eggs marinated overnight in soy sauce, mirin, and sake – the crowning touch on any bowl of ramen.

Ingredients · for 4 servings

• 4 eggs (room temperature)
• 100ml soy sauce
• 100ml mirin
• 50ml sake
• 100ml water
• 1 tbsp sugar
• 1 spring onion

Instructions

1. Bring the soy sauce, mirin, sake, water, and sugar to a boil, let it bubble for 2 minutes so the alcohol cooks off, and let the marinade cool completely – the eggs will soak in it overnight later.
2. Bring plenty of water to a boil and lower in the eggs with a spoon so they don't crack.
3. Boil at a rolling boil for exactly 6 minutes 30 seconds, then shock the eggs immediately in ice water until completely cold.
4. Peel the eggs carefully – ideally under running water, as the white is still very delicate.
5. Put the eggs in a freezer bag with the cold marinade, press out the air, and let them marinate in the fridge for 12 hours up to overnight; after 24 hours they turn too salty.
6. To serve, halve lengthwise so the syrupy yolk shows, and serve sprinkled with spring onion rings alongside ramen or rice.