Ajitama (Ramen Egg) Recipe Appetizer or Snack
It's surprisingly easy to make these ramen eggs at home. Only a few ingredients that are easy to find in your supermarket's Asian food section. Serve in ramen, as a snack, or with your meal.
- ½ cup soy sauce or gluten-free alternative
- ½ cup mirin Japanese sweet cooking wine
- ½ cup water
- 1 splash sake
- 1-2 spicy dried red chili peppers togarashi
- 1-2 pinches Kosher salt
- 2-3 dashes shichimi seven-flavor chili pepper
- 1-2 tsp edible rayu Japanese chili sauce (optional)
- 2-3 pinches sliced green onions
Use an egg hole puncher or pin to poke a small hole in the base of each egg. (optional)
Add enough water to a pot so eggs will be fully submerged.
Bring water to a boil.
Turn down heat until water is gently boiling.
Carefully add eggs to the pot of boiling water so they don't crack. I use a spoon.
Set a timer for 6 minutes 30 seconds - 7 minutes (for soft-boiled eggs).* Leave pot uncovered.
While eggs are boiling, fill a bowl or container with plenty of ice and cold water.
When timer goes off, carefully dump out boiling water. Use a spoon to immediately submerge eggs into the ice bath.
Marinade for Eggs
While the eggs are in the ice bath, mix the marinade in a jar or sealable container.
Pour soy sauce, mirin, and water into the jar or container.
Add spicy red pepper.
After eggs have been in the ice bath for 3-4 minutes, carefully remove and peel them.
Add eggs to the marinade.
Cover the eggs and marinade with a paper towel. Ensure that the paper towel absorbs the liquid. This weight will make sure the eggs are fully submerged.
Seal the jar or container with a lid.
Place in the refrigerator for 2- 8 hours. I recommend overnight.
After Eggs are Marinated
After the eggs have marinated, remove them from the marinade with a spoon.
On a cutting board, wrap each egg with a short piece of fishing line. Wrap the line around the egg one time and pull the line ends until the egg slices open.*
Garnish with your favorite topping and serve.