This soy sauce marinated jammy ramen egg is the cherry on top of ramen, rice or any dish really. This recipe is alcohol free and uses a mirin substitute.
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I feel like the pièce de résistance of any bowl of ramen is the Ramen Egg, known as Ajitsuke Tamago in Japanese. Enriched with a deep umami flavor that has sort of a silky, creamy texture, it goes beautifully well as a topping for your ramen.
From the flavorful taste as a result of marinating the eggs overnight to the jammy egg yolks, it’s the perfect ramen accompaniment for any egg lover. Traditionally, mirin is used for the marinade but I wanted to make a non-alcoholic option so I substituted mirin with apple cider vinegar and sugar.
I can attest to how downright delicious it is even just as a snack! And some times whenever I’m making instant noodles, I love to add this ramen egg on top to elevate the dish further.
Ingredients You’ll Need to make ramen egg
(For full ingredient measurements, please proceed to the recipe card below.)
- Eggs
- Light soy sauce
- Apple cider vinegar
- Sugar
- Water
how to make ramen egg (ajitsuke tamago)
- Mix all the marinate ingredients together in a container that you’ll use to store the eggs.
- Bring a pot of water to a boil. The amount of water should be enough to cover the eggs.
- Once boiling, gently place 6 eggs that’s just been taken out from the fridge into the pot. Set a timer for 7 minutes.
- While it’s cooking, prepare an ice bath.
- Once the time is up, immediately place the eggs into the ice bath to stop the cooking process and leave for at least 15 minutes.
- Peel the egg gently (see notes).
- Add all the eggs into the marinade and refrigerate for at least 4 hours. The longer you let it marinate, the better it will taste. Enjoy!
Notes for ramen egg (ajitsuke tamago)
mirin substitute
I didn’t use mirin for this but instead substituted it with apple cider vinegar and sugar. I used a lot of sugar for this since mirin is sweet.
How to peel easier?
You can add 1 tbsp of vinegar to the water for easier peeling.
It will also be easier to peel under running water and if you peel it in the ice bath.
Looking for some ramen recipes? Here you go:
More Egg Recipes
- Malaysian-Style Soy Sauce Eggs (Telur Masak Kicap)
- Easy Onsen Tamago (Japanese Hot Spring Egg)
- Mayak Eggs (Korean Marinated Eggs)
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Ramen Egg (Ajitsuke Tamago) – no mirin
Ingredients
- 6 eggs
- 1 cup light soy sauce
- 2 tbsp apple cider vinegar
- 6 tbsp sugar
- 1/4 cup water
Instructions
- Mix all the marinate ingredients together in a container that you'll use to store the eggs.
- Bring a pot of water to a boil. The amount of water should be enough to cover the eggs.
- Once boiling, gently place 6 eggs that's just been taken out from the fridge into the pot. Set a timer for 7 minutes.
- While it's cooking, prepare an ice bath.
- Once the time is up, immediately place the eggs into the ice bath to stop the cooking process and leave for at least 15 minutes.
- Peel the egg gently (see notes).
- Add all the eggs into the marinade and refrigerate for at least 4 hours. The longer you let it marinate, the better it will taste. Enjoy!
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