Ajitsuke Tamago

  • 2 servings
  • 10 mins
Ajitsuke tamago (ramen eggs) on top of ramen

Ajitsuke Tamago (marinated egg) is made of soft-boiled egg, full of umami filled yolk and egg white. Since it’s great with any kind of ramen, we decided to make our own recipe to add to a variety of our different ramen recipes! Try this quick and easy recipe to top all our fresh ramen noodles with this flavorful egg.

2 servings

Cook Time
10 mins





  • 2 Eggs 
  • 1 tsp Salt
  • 50 ml Mentsuyu (Noodle Sauce, “Hontsuyu”) 
  • ¼ cup Water


  • Pour water to the pot, enough to cover the eggs. Add salt and bring to a boil. Once the water starts to boil, gently add place the eggs in the pot. Boil the eggs for 8 minutes. As soon as the time is up, rinse and cool down the eggs with cold water. Peel the shell off the eggs. 
  • Add 50ml Mentsuyu and ¼ cup water in a Ziploc bag. Add in the boiled eggs and seal the bag. Make sure that the bag is air-tight. Let the eggs marinate 1 to couple hours (overnight is recommended for a stronger flavor ). 

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