Featured Recipe

Authentic Marinated Ramen Egg

The classic topping for your ramen

Serves: 4
Cook Time: 20 minutes (plus marinating time)

 

A Taste of Japan: The Story of Marinated Ramen Egg

In Japan, marinated eggs—ajitsuke tamago—are an essential ramen topping, known for their umami-rich flavor and soft, jammy yolk. These eggs are traditionally marinated in a blend of soy sauce, mirin, and sake, allowing them to absorb deep, savory-sweet flavors while retaining their delicate texture.

The marination process not only enhances taste but also preserves the eggs, making them a convenient addition to ramen, rice bowls, and bento lunches. Typically prepared in advance and left to soak overnight, ajitsuke tamago develop a perfect balance of saltiness and sweetness, complementing the bold flavors of ramen broth.

Whether served in specialty ramen shops or homemade dishes, these eggs represent the Japanese commitment to simplicity and precision, turning a humble ingredient into a flavorful highlight.

 

Ingredients:

 

  • 4 packs Sapporo Ichiban Tonkotsu noodles
  • 4 eggs
  • Water for boiling
  • Ice water for cooling
  • 2 tbsp soy sauce
  • 3 tbsp mirin
  • 5 tbsp sake
  • ½ tsp sugar
  • 2 stalk green onion
  • 4 slice chashu
  • Pickled ginger for garnish

Directions

 

 

STEP 1

Bring a pot of water to a gentle boil.

 

 

STEP 2

Carefully add the eggs and cook for exactly 7 minutes for a soft, jammy yolk.

 

 

STEP 3

Once done, transfer the eggs to a bowl of ice water and let them cool completely for about 10 minutes.

 

 

STEP 4

Peel the eggs carefully and set aside.

 

 

STEP 5

In a small saucepan, combine the sake and mirin.

 

 

STEP 6

Bring to a boil over medium heat and let it simmer for 2-3 minutes to evaporate the alcohol.

 

 

STEP 7

Reduce the heat, add the soy sauce and sugar, stirring until the sugar dissolves.

 

 

STEP 8

Remove from heat and let the marinade cool to room temperature.

 

 

STEP 9

Place the peeled eggs in a resealable bag or airtight container.

 

 

STEP 10

Pour the cooled marinade over the eggs, ensuring they are fully submerged.

 

 

STEP 11

Cover and refrigerate for at least 12 hours, preferably overnight, for the best flavor.

 

 

STEP 12

Follow the cooking directions on the Sapporo Ichiban Tonkotsu Ramen package.
Once the noodles are cooked, transfer to a bowl with the soup.

 

 

STEP 13

Top the ramen with sliced green onion, chashu, pickled ginger, and a halved marinated egg.