Raman Eggs Recipe: A Delicious Japanese Dish

One key to great ramen is making perfect ramen eggs, called ajitama in Japanese. Last week I wrote about the excellent ajitama eggs at Ramen Haus. The eggs are boiled and then marinated in a soy and mirin mixture to give them color and flavor. Make them at home to add to your ramen.

Ted Scheffler

September 6, 2024

Ingredients:

2 eggs
3 tablespoons plus 1 teaspoon soy sauce or tamari
3 tablespoons + 1 teaspoon mirin
3 tablespoons + 1 teaspoon sake
1 tablespoon sugar of your choice
1 tablespoon vinegar

Method

Bring a large pot of water to a boil, then carefully lower the eggs into the pot in a single layer and boil for 7 ½ minutes.
While the eggs boil, fill a large bowl with ice and cold water. Once the eggs have finished boiling, immediately transfer them to the prepared ice bath to stop the cooking process and cool the eggs.
When the eggs are cool enough to handle, peel the eggs.
In a resealable plastic bag, combine the soy sauce (or tamari), mirin, sake (or cooking white wine), sugar and vinegar.
Place the eggs in the bag and ensure that the eggs are immersed in the liquid mixture. Seal the bag, removing any extra air, and allow eggs to marinate in the liquid for at least 24 hours, or up to 2 days. During the marinating process, periodically change the position of the eggs to ensure that they are evenly marinated.
Cut eggs cleanly in half lengthwise and serve with ramen or enjoy as a snack.

Food & Drink, Recipes, Scheff’s Table, The Dish, Utah Bites, Utah Food

Ted Scheffler

Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine, and travel writer based in Utah. He loves cooking, skiing, music, and reading, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers. Ted is also the author of the Utah Bites newsletter, which is published in partnership with Utah Stories. Before moving to Utah, Ted lived in New York City, and numerous states in the US, as well as in various countries overseas, Spain, Japan, Canada, Brazil, and Mexico. He earned a Master’s Degree in Anthropology from the Graduate Faculty of The New School for Social Research.