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Ramen egg | Ajitsuke Tamago

Ramen egg (味付け卵 / 煮卵) is a marinated soft-boiled egg.

It is a perfect appetiser for any size of parties, or just for yourself!!

It goes well with rice, or simply by itself with some beer!! You can store this in a fridge for 3-4 days. So you can make a big amount, and enjoy for while!

Ramen egg | Ajitsuke Tamago

How to avoid the egg crack in water?

Eggs are so delicate.

So you need a steady hands and love for this food. Technically, when you drop the egg into hot water, use a spoon with holes, so it doesn't float away from the spoon.

Then very slowly release the egg as close as to the bottom of the pot.

That way, you can minimise the shock to the eggs.

Also, don't use poor quality eggs.

The shell of cheap eggs tends to be very thin.

So, make sure to buy decent free range eggs.

[Serving] 6-8 eggs

[Prep time] 10 mins (Does not include time to soak Kombu)

[Cook time] 30 mins

[Marinade] 8-24hours

[Storage] 3-4 days in a fridge

[Difficulty] D *(A=Hard E=Easy)


[Ingredients] (GRAM)

-Pork belly 300g

-Salt 1/3tsp (1.65g)

-Kombu (Dried kelp) 3g

-Water 600ml

-Sake 1tbsp (15ml)

-Sugar 4tbsp (60g)

-Ginger (skin on) 10g

-Soy sauce 120ml

-Egg 6 to 8 (Very cold)


[Ingredients] (OUNCE)

-Pork belly 0.66lb

-Salt 1/3tsp (0.06oz)

-Kombu (Dried kelp) 0.11 Oz

-Water 21.16oz

-Sake 1tbsp (0.5oz)

-Sugar 4tbsp (2.1oz)

-Ginger (skin on) 0.35oz

-Soy sauce 4.2oz

-Egg 6 to 8 (Very cold)

[Recipe video]


0:00 Prepare marinade

3:33 Cooking egg

4:40 Tips for peeling

5:42 Marinade



[Chapter 1: Prepare marinade]

  1. Soak Kombu and water for 1 hour (or can be done a day before)

  2. Cut pork into bite size pieces, massage with salt.

  3. Sear on a hot pan with high heat. Get colour on both side.

  4. Once coloured, wipe some of the excess fat, and add Sake.

  5. Pour the Kombu water (Dashi), sugar, ginger. Medium heat until boiled. Then simmer for 20 mins.

  6. Once the pork is soft, add soy sauce.

  7. Just boil again, then gas off. Set aside

[Chapter 2: Cooking Egg]

  1. Boiling water. Medium heat. Add some vinegar and salt (makes easier to peel)

  2. Drop eggs. Cook for 7 mins.

  3. The water should be just lightly bubbling. So adjust the heat if necessary.

  4. 7 mins later, chill in ice water. Do not peel until completely cool

*The eggs are so delicate, and easily cracked in the water.

So make sure to do it gently, and release the eggs as close as to the bottom of the pan.

[Chapter 3:Tips for peeling]

  1. Tap the bottom of egg. It is bit wider than top. And there is some air pocket on the bottom

  2. Peel the bottom, then tap all the way around, peel under running water.

[Chapter 4: Marinade]

  1. Put the eggs and the marinade in a bag once they both chilled. Dip the bag in water to seal tight.

  2. Marinade at least 8 hours. Ideally 24 hours.

  3. Slice gently, and serve.


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