Ramen egg (seasoned egg) is boiled eggs seasoned with soy sauce, sugar and other seasonings. Often referred to as Ajitama (味玉) for short, we eat it as a topping for ramen noodles, as a side dish, for Bento or as a snack. Each family and restaurant has a different recipe, so the variations in recipes are wide and varied.
My ramen egg recipe is seasoned only with seasonings that are available overseas. It is also Halal-friendly, as it does not use mirin (sweet alcohol), which is very common in Japanese cooking. I made this recipe so that many people can enjoy making it.
Do you know how to boil perfect eggs?
I recommend half-boiled for ramen egg, but of course you can make it as firm as you like. For more information on how to make a basic boiled egg and how the yolk changes with time, please refer to this link.
Recommended menu with Ramen Egg
I love to eat this ramen egg with Japanese style curry. The combination of curry and ramen eggs isn’t exactly familiar to most people in Japan, but this is definitely the perfect combination! I recommend it with full confidence.
How to Make Perfect Ramen Egg – Seasoned Eggs – 味玉
- 6 eggs
- 4 tbsp water
- 3 tbsp soy sauce
- 1½ tbsp cane sugar
- Gently place the eggs in boiling water and boil for 7 minutes. (If they crack, add 1/4 teaspoon of salt.)
- While the eggs are boiling, make the sauce. Combine the soy sauce, water and cane sugar in a clear, closed-lipped storage bag (such as a Ziploc). There is no need to bring the mixture to a boil in a saucepan to melt the sugar.
- Immediately remove the boiled eggs from the heat and let them cool in cold water.The residual heat will cause the yolks to harden.
- Peel the shells gently, place them in a storage bag and seal them as tightly as possible.
- Leave the eggs in the refrigerator for about 3 hours, and when they have absorbed the flavor, they are ready to eat.
If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @tomoyo.shimazaki on Instagram! I’d love to see what you come up with. Thank you!
Recipe by Tomoyo Shimazaki of plus81.recipes. All contents and images on this site are copyright protected. Please do not use our images without permission. If you would like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you for understanding.