Description
This Authentic Beef Ramen Egg Ajitama recipe teaches you how to make perfectly soft-boiled, marinated eggs with a rich, savory flavor using a non-alcoholic mirin alternative. These jammy eggs make a perfect topping for beef ramen, rice bowls, or salads and add a deep umami taste that elevates any dish.
Ingredients
Scale
Eggs
- 6 large eggs
- Vinegar (optional, for boiling eggs)
Marinade
- ½ cup light sodium soy sauce
- ¼ cup water
- ¼ cup non-alcoholic mirin alternative
- 2 tablespoons granulated sugar
Instructions
- Prepare Soft-Boiled Eggs: Bring a large saucepan of water to a rolling boil. Gently lower room-temperature eggs into the boiling water. Cook for 6 minutes and 30 seconds for a jammy yolk. Immediately transfer eggs to an ice bath for 5-10 minutes to stop cooking and cool completely. Peel eggs carefully under cold water.
- Craft the Marinade: In a small saucepan, combine soy sauce, water, non-alcoholic mirin alternative, and sugar. Bring to a gentle simmer for 2-3 minutes, stirring to dissolve sugar. Remove from heat and cool completely to room temperature.
- Marinate the Eggs: Place peeled, cooled eggs into a resealable bag or airtight container. Pour the cooled marinade over the eggs, ensuring they are fully submerged. Refrigerate and marinate for 6-24 hours. For optimal flavor and color, 12 hours is recommended. Rotate eggs occasionally if not fully submerged.
- Serve and Store: Remove eggs from marinade. Slice in half lengthwise with a sharp knife or dental floss. Serve on beef ramen, rice bowls, or salads. Store leftover Ajitama in an airtight container in the refrigerator for up to 3-4 days.
Notes
- Use room-temperature eggs to prevent cracking during boiling.
- Vinegar in boiling water is optional but can help prevent egg cracks.
- For a deeper flavor and darker color, marinate eggs for the full 12 hours or longer, up to 24 hours.
- If eggs are not fully submerged in marinade, rotate them occasionally to ensure even flavor.
- Use a sharp knife or dental floss to slice eggs cleanly without damaging the yolk.
- Store marinated eggs in an airtight container and consume within 3-4 days for best taste and safety.
