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Ajitsuke Tamago (Ramen Eggs)

Sue Lau
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Prep Time 15 minutes
Cook Time 5 minutes
Marination time 6 hours
Course Appetizer, Soup
Cuisine Asian, Japanese
Servings 6
Calories 114 kcal

Ingredients
  

  • 6 large eggs
  • Egg Marinade:
  • 1 cup water
  • 1/2 cup mirin
  • 1/2 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon minced garlic
  • 2 teaspoons ginger paste
  • 1/2 teaspoon sriracha chili sauce

Instructions
 

  • Stir together marinade and bring to a boil in a sauce pan then remove from heat and cool.
  • Cover eggs with water and bring to a gentle boil; reduce heat and simmer gently for five minutes.
  • Drain off water from pan and immerse eggs into an ice water bath for five minutes.
  • Gently peel eggs and place in marinade to cover.
  • Marinate peeled eggs overnight or up to 4 days.

Notes

From the kitchen of palatablepastime.com
Slice in half and place halves of eggs into hot ramen soup. Can also be used as a topping for a Japanese salad, or eaten plain, as a low-carb snack.

Nutrition

Calories: 114kcalCarbohydrates: 12gProtein: 8gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 164mgSodium: 1305mgPotassium: 107mgFiber: 1gSugar: 7gVitamin A: 238IUVitamin C: 1mgCalcium: 33mgIron: 1mg
Keyword ramen eggs, soy marinated eggs
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