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Overnight Shoyu Ramen Eggs (Ajitama)

Two halves of a perfectly cooked Shoyu Ramen Eggs Overnight showing jammy, bright orange yolks on a small plate.
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Make deeply flavored, jammy-yolked ramen eggs by marinating soft-boiled eggs in a shoyu-based mixture overnight.

Ingredients

Scale
  • 6 large eggs
  • 1 cup water (for boiling)
  • 1 cup water (for marinade)
  • 1/2 cup soy sauce (shoyu)
  • 1/4 cup mirin
  • 2 tablespoons sake
  • 1 teaspoon sugar

Instructions

  1. Prepare the eggs: Bring 1 cup of water to a rolling boil in a small saucepan. Gently lower the eggs into the boiling water. Boil for exactly 6 minutes and 30 seconds for a jammy yolk.
  2. Immediately transfer the eggs to an ice bath. Let them cool completely for at least 10 minutes to stop the cooking process.
  3. Peel the eggs: Gently tap the shell all over and peel under cool running water to remove the shell easily.
  4. Make the marinade: In a small bowl, whisk together 1 cup water, soy sauce, mirin, sake, and sugar until the sugar dissolves.
  5. Marinate: Place the peeled eggs into a small, sealable container or a zip-top bag. Pour the marinade over the eggs, ensuring they are fully submerged.
  6. Seal the container and refrigerate for a minimum of 8 hours, preferably overnight, turning the eggs halfway through the marination time if possible.
  7. Remove the eggs from the marinade before serving. Slice in half lengthwise.

Notes

  • Use the freshest eggs possible for the best texture, though slightly older eggs sometimes peel easier.
  • If you do not have sake, you can substitute it with an equal amount of water, though the flavor depth will decrease slightly.
  • The marinade can be reused once or twice if strained and kept refrigerated, but the flavor will weaken with each use.

Nutrition

Find it online: https://recipesfleet.com/shoyu-ramen-eggs-overnight/