📝 About This Recipe
Ajitsuke Tamago is the crown jewel of any authentic ramen bowl, beloved for its custardy, 'jammy' yolk and a whites infused with a savory-sweet soy marinade. This recipe masters the delicate balance of a precise 6-minute and 30-second boil followed by an overnight bath in a ginger-garlic infused shoyu broth. Whether as a soul-warming snack or the centerpiece of a rich tonkotsu, these eggs transform simple ingredients into a gourmet Japanese delicacy.
🥗 Ingredients
The Eggs
- 6 pieces Large Eggs (cold from the refrigerator)
- 2 quarts Water (for boiling)
- 2 cups Ice Cubes (for ice bath)
- 1 tablespoon Rice Vinegar (added to boiling water to help with peeling)
The Umami Marinade
- 1/2 cup Soy Sauce (Japanese shoyu preferred)
- 1/2 cup Mirin (sweet Japanese rice wine)
- 1/4 cup Water (to dilute the saltiness)
- 2 tablespoons Sugar (granulated)
- 2 cloves Garlic (smashed)
- 1 inch Ginger (sliced into thin coins)
- 1 piece Star Anise (optional for subtle depth)
- 1 stalk Green Onion (cut into 2-inch pieces)
👨🍳 Instructions
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1
In a small saucepan over medium heat, combine the soy sauce, mirin, water, sugar, garlic, ginger, star anise, and green onion. Bring to a gentle simmer.
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2
Whisk the marinade until the sugar is completely dissolved. Remove from heat and let it cool completely to room temperature before using.
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3
Prepare an ice bath by filling a large bowl with cold water and two cups of ice cubes. Set this aside near your stove.
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4
Fill a large pot with enough water to fully submerge the eggs. Add the rice vinegar and bring to a rolling boil.
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5
Using a push pin or a small needle, gently poke a tiny hole in the wider, rounded end of each egg. This prevents the air pocket from flattening the egg and helps prevent cracking.
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6
Carefully lower the cold eggs into the boiling water using a slotted spoon. Do this gently to avoid cracking the shells against the bottom of the pot.
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7
Immediately start a timer for exactly 6 minutes and 30 seconds. This is the 'magic number' for a set white and a liquid, jammy yolk.
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8
For the first minute of boiling, gently swirl the eggs in the water with a spoon. This centrifugal force helps center the yolk within the white.
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9
When the timer goes off, immediately transfer the eggs to the ice bath. Let them sit for at least 10 minutes until they are cold to the touch.
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10
Gently crack the eggshells all over by tapping them on a flat surface. Peel the eggs carefully under the water of the ice bath or under a slow-running cold tap.
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11
Place the peeled eggs into a Ziploc bag and pour the cooled marinade over them. Squeeze out as much air as possible before sealing; this ensures the eggs are fully submerged in the liquid.
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12
Refrigerate for at least 4 hours, though 12–24 hours is ideal for the best flavor and color penetration.
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13
When ready to serve, remove the eggs from the marinade. Slice them in half lengthwise using a piece of fishing line or a very sharp, thin knife for a clean cut through the jammy yolk.
💡 Chef's Tips
Always use cold eggs directly from the fridge; the temperature shock against the boiling water is what helps the shell release from the white. Don't marinate for longer than 24 hours, or the salt in the soy sauce will begin to cure the yolk, making it tough and overly salty. To get a perfectly clean cut, wipe your knife with a damp warm cloth between every single slice. If you don't have a Ziploc bag, place a paper towel over the eggs in a bowl to wick the marinade up and cover the tops of the eggs. Save the leftover marinade! You can boil it for 2 minutes to kill bacteria and use it as a base for stir-fry or more eggs.
🍽️ Serving Suggestions
Place atop a steaming bowl of Shio or Tonkotsu ramen with extra nori sheets. Serve as a high-protein snack sprinkled with togarashi (Japanese chili flakes) and toasted sesame seeds. Pair with a cold glass of Sapporo or Asahi lager to cut through the rich, salty yolk. Serve alongside a bowl of hot steamed white rice and a drizzle of chili oil for a simple 'Tamago Kake Gohan' style breakfast. Add to a bento box with pickled ginger and steamed edamame.