Ramen Eggs

Ramen Eggs, also known as Ajitsuke Tamago or “seasoned boiled eggs”, are a common and popular topping for Japanese ramen dishes. They’re soft-boiled eggs that have been marinated in a mixture of soy sauce, mirin and sometimes other seasonings like sake, sugar, or ginger.

Ramen Eggs

Course

Side/Topping
Prep time

30 Mins + overnight refrigeration
cook time

10 Mins
servings

4
Author

@sncxkitchen

Ingredients

½ cup vegan dashi
¼ cup low sodium tamari
¼ cup mirin
¼ cup sake
1 – 1½ tsp sugar
½ tsp mushroom seasoning, optional
½” ginger, peeled and smashed
4 large eggs

product used in the recipe

Organic Millet & Brown Rice Ramen (4 Ramen Cakes)

1

Place all ingredients except eggs in a small pot. Stir to combine and bring to a boil, then lower heat and simmer for a minute. Turn off heat and allow to completely cool.
2

Fill pot with enough water to cover the eggs with at least 1”. Bring to a boil, then gently lower cold refrigerated eggs one at a time into the boiling water.
3

Lower heat to medium low to maintain a gentle boil / simmer. Boil for ~7-8 mins. To keep yolks centered in the eggs, gently move eggs around for the first few minutes.
4

After ~7-8 mins, remove eggs and place in ice water for ~15-20 mins.
5

Peel eggs and place them in a food storage bag. Add the cooled marinade to the same bag. Remove excess air from bag and seal, ensuring eggs are completely covered by the marinade. Refrigerate overnight.
6

The following day, remove eggs from bag, slice each egg in half using a piece of thread or sharp knife. Serve.