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Half-Boiled Ajitama (Seasoned Ramen Eggs) have slightly firm egg whites and luscious custard-like yolks. The sweet soy seasoning gives them unbelievable flavor. Famously used as a topping for ramen but can be enjoyed as a snack anytime.

Half-Boiled Ajitama (Seasoned Eggs)

Char Ferrara
Half-Boiled Ajitama (Seasoned Ramen Eggs) have slightly firm egg whites and luscious custard-like yolks. The sweet soy seasoning gives them unbelievable flavor. Famously used as a topping for ramen but can be enjoyed as a snack anytime. 
4.62 from 31 votes
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Cuisine Japanese
Servings 6 eggs

Ingredients
 
 

  • 1 tablespoon baking soda
  • 6 eggs large
  • 2 cups water plus more for boiling the eggs
  • 1 cup seasoning liquid from Chicken Chashu or teriyaki sauce
  • ¼ cup mirin
  • 1 handful bonito flakes (optional)
US Customary - Metric

Instructions
 

  • Bring a pot of water to boil in a medium saucepan, then add the baking soda.
  • Slowly add the eggs into the boiling water using a large spoon or soup skimmer. Allow to cook for 7 minutes. 
  • Transfer the eggs into an ice bath and allow them to chill for 3 minutes.
  • Combine the 2 cups of water, Chashu seasoning liquid and mirin in a bowl or container with a tight-fitting cover.
  • Place the eggs in the seasoning liquid. Cover the top of the eggs with a paper towel to help the liquid reach the eggs evenly all around.
  • Sprinkle the bonito flakes on top of the paper towel (if using).
  • Cover and refrigerate overnight.
  • Remove the eggs from the seasoning liquid after 24 hours, or they will become too salty.
  • Store in the refrigerator for up to a few days.

Nutrition

Calories: 63kcalProtein: 5gSaturated Fat: 1gCholesterol: 163mgSodium: 619mg
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