Japanese soy sauce eggs, shoyu tamago or ajitsuke tomago, are sometimes called ramen eggs—often served halved and atop a bowl of ramen. They are soft boiled until the yolks are thick, runny, and custard-like, then marinated in either soy sauce or a combination of soy sauce, sugar, mirin, and/or sake.
- 6 eggs, refrigerated
- 1 cup soy sauce
- ½ cup sake
- ¼ cup mirin
- Use a needle or a small sharp knife to make a small prick in the rounded bottom side of each egg.
- Bring a small saucepan of water to a gentle simmer over high heat. Then turn the heat to medium-high and add carefully add the eggs. Use a chopstick or wooden spoon to swirl the water and eggs in a circular motion. Cook for 7 minutes.
- Then drain the eggs and place them into iced water. When the eggs are cool. Peel them and place them into a bowl.
- For the soy sauce marinade, combine the ingredients with 1 cup of water. Pour the mixture over the eggs and set aside in the fridge to marinate overnight. Remove from the soy sauce mixture and slice in half. Use on ramen noodles, or just sprinkle with chilli flakes and eat them as they are!
- Replace Mirin with sugar. Hon mirin is basically sweet sake but a lot of people in Japan use mirin fumi which is alcohol free (so pretty much sweetened water) and it’s usually cheaper.
Here are some other takes on this delicious treat.