- 6 eggs (we used size 7 eggs)
- 100ml soy sauce (Japanese koikuchi soy is traditional, but a good light soy works well too)
- 100ml mirin
- 200ml water
- 1 garlic clove, grated
- 1 small knob of ginger (about the size of a thumbnail), grated
Prep 10 mins | Cook 6–7 mins | Marinate 12 hrs (or overnight) | Makes 6 eggs
A classic ramen shop favourite 🍥
Silky, jammy yolks soaked in a savoury-sweet marinade of soy sauce and mirin, simple to make, yet full of flavour.
Ajitama (味付け卵) is a beloved Japanese ramen topping, but it's just as delicious at home. Enjoy them with ramen, sliced over rice bowls, packed into bento, or turned into a flavourful egg sandwich.
Ingredients
How to make it
1. Prepare the Marinade
Grate the garlic and ginger, then combine with soy sauce, mirin, and water in a small saucepan. Bring to a boil and simmer for 3–5 minutes. Remove from heat, cool to room temperature, then strain and set aside.
2. Boil the Eggs
Place the eggs in an empty pot first. This simple step helps prevent cracking, as lowering eggs directly into boiling water can cause them to hit the bottom of the pot. (A little trick we discovered after cracking far too many eggs!)
Bring a kettle of water to the boil and pour it over the eggs until they are fully covered.
Start timing:
- 6½ minutes for room-temperature eggs
- Around 7 minutes for eggs straight from the fridge
The 6–7 minute range creates different levels of jamminess, so adjust the timing depending on your preferred yolk texture.
3. Ice Bath & Peel
Once the timer goes off, transfer the eggs straight into an ice bath for 2–3 minutes to stop the cooking process. Gently tap both ends of the egg with the back of a spoon before peeling for easier removal. Peel carefully under cool running water or in the ice bath.
4. Marinate
Place the peeled eggs in a resealable bag or container, pour over the marinade, and refrigerate for at least 12 hours (overnight is best). Turn the eggs occasionally to ensure even flavour.
5. Serve & Store
Slice in half and serve over ramen, alongside rice, or on their own. They'll keep in the fridge, in their marinade, for up to 3 days.
Turn it into a Japanese-style Jammy Egg Sandwich →
Tools We Love Using from RE:FORM
Japanese Stainless Steel Strainer Fine Mesh
$25.00 – $35.00
Sori Yanagi Mixing Bowl
$85.00 – $95.00
Bamboo Grater Brush
$32.00
