Ajitama or Nitamago is the seasoned, soft boiled egg that sits on top of your ramen. Cooked with precision in order to have a creamy delicious yolk, not too runny and not too firm and then marinated in soy based broth!  You can save the broth in the refrigerator for up to one month and you can marinate your eggs in the broth for up to a week, just keep in mind that the longer you marinate the more intense the flavour will become!


Easy 40 m 6 serving
  • 6 High Quality Eggs
  • 1 cup Soy Sauce
  • 1 cup Water
  • ½ cup Sake
  • ¼ cup Mirin
  • 2 cloves Garlic
  • 1 teaspoon fresh ginger
  • 2 Scallions coarsely chopped


Prep 20 m Cook 20 m
  1. First let’s prepare the broth. Mix all ingredients apart from the eggs in a sauce pan and bring to a boil over high heat. Remove form the heat and allow it to reach room temperature.  Strain all pieces and keep the broth up to a month in the refrigerator.

  2. Now let’s cook the eggs! Use high quality eggs right out of the refrigerator so the raw yolk will be as cold as possible. Fill your pot with water and bring to a boil, then reduce heat to a medium. Using a pushpin or any other stiff pin gently punch a hole at the round bottom of the egg before placing in the water. This step will help the shell to come off easier when peeling. Be careful not to break the eggshell elsewhere.

  3. Gently place the eggs in the pot or in a strainer (to prevent them from hitting the bottom while cooking) and cook the eggs for 5 minutes for a running yolk or for 7 minutes for a firmer but still soft yolk. In this recipe we cooked for 7 minutes. Spin the eggs while cooking for the first 1-2 minutes. The centrifugal force will help the yolk sit in the middle so the egg will look more beautiful in your ramen.

  4. Once the eggs are cooked, place them in ice cold water to stop them from cooking any further and peel gently.

  5. Pour some of the broth in a zip lock bag and place your cooked eggs inside. Use a clip or an elastic band to tighten the bag around them so the stay submerged for an even colour coating.

  6. Marinate for at least 12 hours before serving them. Cut them gently in half and place them on top of your ramen! You can keep these eggs refrigerated in the broth for up to a week. 

  7. We prepared some soy ramen for our ramen eggs and it was delicious! Check out our frozen Soy Ramen and Naruto Fishcake here!