Ajitama or Nitamago (Soy Marinated Japanese Ramen Eggs)

5 from 1 vote

Ajitama or Nitamago (Soy Marinated Japanese Ramen Eggs)

Make mouthwatering soy-marinated Japanese ramen eggs, known as Ajitama or Nitamago with perfectly soft yolks.

Prep Time10

Cook Time6

Marinating time6

Course: Side Dish, Snack

Cuisine: Japanese

Diet: Vegetarian

Servings: eggs

Calories: 54kcal

Author: Helen

Ingredients

4 eggs
1.5 cups water
1 cup soy sauce
2 tbsp mirin (Note 1)
2 tbsp sake (Note 2)

Optional

1.5 tbsp ginger
2 spring onions

US Customary - Metric

Instructions

Pierce a small hole in the bottom of each egg with a pin or similar sharp pointed object.
Place the eggs in a saucepan of boiling water for 6 minutes.
Put the eggs into a sieve or colander when they're cooked and place under cold running water for 1 minute.
Transfer the eggs to a bowl of cold water for at least 20 minutes.
Meanwhile, add the remaining marinade ingredients to a suitable container or bowl.
Once the eggs have cooled, gently peel them.
Add the eggs to the marinade and refrigerate for 6 - 12 hours.

Notes

Sake: Substitute with rice vinegar or dry white wine.
Mirin: Substitute with Chinese cooking wine OR dry sherry + 1 tsp white sugar.

Storage:
Soy-marinated eggs, such as Ajitama or Nitamago, can be stored in the refrigerator for 2-3 days. Allow the eggs are cool completely before you refrigerate them and keep them sealed in an airtight container or bag. It's important to note that the exact shelf life can vary depending on factors like the freshness of the eggs and the specific ingredients used in the marinade.

Nutrition