How to make your own ajitama // 味玉の作り方

I love ramen. More than that, I love that little egg that comes every bowl of the slurppy noodles – ajitama ( flavoured egg ). A well done ajitama could elevate the goodness of the ramen to the next level. Like a swordsman with his blade, the flavoured egg could really tell how meticulous the chef is with his cooking because the ajitama is made not in one day but three days! And the precision in getting the eggs out of the boiling water into the ice water dictates how runny the yolk is. We are not making hard boiled eggs here. A perfect ajitama when sliced open, flows a yellow river and each bite, you can savour the aroma of the marinate.

So I set out to make my own flavoured egg armed with recipes from
here, here and there.

With a little twist and modifications, let the show begin!

Download my recipe here =>> Ajitama Recipe.

8 Eggs
5 cloves Garlic
A little sesame oil
Dashi stock
Kikkoman Premium Soya Sauce
Spring Onion
Leek (use only the green parts)

Some ingredients for the ajitama

Some ingredients for the ajitama

Finely chopped the garlic and ginger. Chopped the spring onion and leek ( Use only the green ‘leafy’ part). Place them all in a tupperware not too deep yet yet enough to cover your eggs. Some recipes uses only soy sauce but i was trying out Ramen Walker sauce recipe includes leeks and all to add flavour to the bath.

To create the sauce bath for eggs to swim in

To create the sauce bath for eggs to swim in

Sprinkle a dash of danshi stock and add a dap of sesame oil as you wish for a better taste. The ratio of water to Kikkoman Soy Sauce is 3 : 1 meaning for every 150ml of water, you need 50ml of soya sauce.

Soy sauce pool

Soy sauce pool

The sauce bath is ready for our eggs to swim in! Now comes the most critical part, the cooking of the eggs! We have to be really careful here with the time else we end up with flavoured hard boil eggs instead.

Heat up a pot of water. Wait for it to boil. When its boiling (meaning the water is bubbling) , drop the eggs in. To be safe, mascot and i tested with 1 egg first, we took it out after 5:30 mins in the boiling water (Singapore eggs are slightly smaller so you really should not leave it in for too lon) and drop it into the icebath. The first one was a success with a runny yolk center! We dropped the remaining 8 eggs into the pot. This time we waited 5:40mins for it to cook as there were more eggs.

Cook the eggs in boiling water

Cook the eggs in boiling water for 5:40mins.

Prepare the ice bath. Dish the eggs out after 5:40mins and cool in in the ice bath to stop the cooking process (Tip: Add 1-2 teaspoon of vinegar to the icebath for easy peeling of the eggs)

Cool the eggs in ice bath

Cool the eggs in ice bath. Most of my ice melted.

Peel the eggs carefully to avoid breaking them. You roughly can tell if your eggs is semi cooked as you peel them, you can feel their swooshy center. Last step, let the eggs swim in the sauce pool, tada!

2013-06-23 19.27.50

You will need to soak them for some days. Recommended is 3 days.  The eggies will float up no worry, they will submerge after u cover the lid (or at least mine did) else gently rock them side to side with lid on to make sure the egg is evenly coated when you check on them each day. Cant wait for the 3 days to pass!





3 days later..

Nicely coated a sheen of brown.

Nicely coated a sheen of brown.

Yays!! Finally.. it really to be eaten. Look at how evenly coated the eggs are. I open one up and wow.. Its kinda perfect.. Ps. I cut using a knife so it looks kinda jagged. A good way to half it would be using fishing line so the edges will be smooth.

Pretty ajitama!

Pretty ajitama!

Looks good yea! the watery yolk.

Looks good yea! the watery yolk.

Here is more eggs!

Here is more eggs!

Its time to know whether the taste matches the look. One bite and…. colour goes out of my face. ITS FREAKY SALTY. Its like you just dump a whole ball of salt into your mouth!!! Omg i need to edit the recipe. Maybe instead of 1:2, the ratio of the soy sauce to water. It should be   1:4 or even 1:5. And soak for perhaps just two days? three days is too much! HMPHHH!! i need to experiment again to perfect it. I shall do attempt 2 this coming friday. Till then!


The eggs i used were fresher this time and i realised its much harder to peel than the previous round. Therefore, for easy peeling, use eggs approx 1 wk old.




4 thoughts on “How to make your own ajitama // 味玉の作り方

  1. Tentomushi

    Great stuff 🙂 My Japanese friends who work in ramen ya swear by this, use Mentsuyu instead of soy sauce. 1 part mentsuyu 1 part water. I’m not sure why to be honest, from my own trail & error I can only assume the softer nature of the mentsuyu has a less aggressive effect on the egg.
    I know that feeling of the salt bomb in your mouth -_-
    Time wise, (and this will be down to personal preference) anything between 6 – 24 hours is fine. It’s just enough so the flavour penetrates the first few mm layers without compromising the delicate nature of the hardish soft egg. The longer you leave it, the dodgier and more intense the texture becomes. But, as I say this is personal preference.

    1. lovesjqjq Post author

      Thanks for the tip! Gonna try it out with Mentsuyu and taste the difference. Haha.. for me i think the leaving the eggs in for about 18 hours is good enough!

  2. S Jansen

    Baking soda in the boiling water makes the eggs easier to peel. I think vinegar can do the same?

    It may sound gross but, I like adding some pickle juice in with soy sauce sometimes. That salty, sour, rich flavor is very pleasing to me. Or I’ll sweeten up the marinade with mirin. Salty, sweet, rich with these eggs is a close third.

    And two days max for marinating, IMO. Anymore and I find the egg is just overpowered. I bet some chili oil or flakes might be nice, too.

    I’m afraid to try legit pickled eggs because Americans hard boil the eggs (eww) and I want to still taste the egg. Pickled eggs have been LIVING in their brine. Does not sound appealing at all.


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