Ajitsuke tamago（味付け玉子)
What is Ajituke Tamago?
Ajituke Tamago (often called Ajitama or Nitamago) is a dish where boiled eggs are marinated in a flavorful mixture of soy sauce, mirin, sesame oil, and chili flakes.
The process is incredibly simple: just boil the eggs and pop them into the marinade. Yet, the result is so delicious it’s hard to resist. If you’ve ever been to a Japanese ramen shop, you’ve likely found yourself instinctively hitting the “Ajitama” topping button. The visual power of a glossy, perfectly marinated egg sitting atop a bowl of ramen is truly undeniable.
The best part? That moment when you split the egg open and the creamy, gooey yolk flows out. That rich, velvety sweetness is pure bliss. When you make them at home, you have the ultimate freedom to customize the “doneness” and flavor exactly to your liking. Let’s find your own “Golden Ratio”!
Be sure to check out the recipes for bento, braised pork, and ramen using ajitama!
Nutritionist’s Column: Why Eggs are an “Elite” Superfood
Eggs are known as a “Complete Nutritional Food.” They contain almost every nutrient your body needs, except for Vitamin C and fiber. Here’s why turning them into Ajitama is a smart choice:
- Efficient Power Charge: Egg protein has an “Amino Acid Score of 100,” meaning it contains all essential amino acids in perfect balance. Adding Ajitama to carb-heavy meals like ramen or rice bowls balances your nutritional intake perfectly.
- “Soft-Boiled” is the Golden State for Digestion: Did you know that the cooking method changes how well you absorb nutrients? Soft-boiled eggs are actually easier to digest than raw or hard-boiled eggs, allowing your body to absorb all that goodness efficiently without straining your stomach.
- Your Daily “Safety Net”: Keep a batch in the fridge, and you have a high-quality protein source ready to go. Even on busy nights when dinner is just rice and vegetables, adding one Ajitama saves the day nutritionally.
Why can Japanese people eat raw eggs safely? In Japan, eggs are produced under strict hygiene standards to eliminate the risk of Salmonella. This allows us to enjoy raw or soft-boiled eggs safely—a unique part of Japan’s food culture.
Pro Tips for the Perfect Ajitama
The key to success is precise timing and temperature.
- Use Cold Eggs in Boiling Water: Take eggs straight from the fridge and put them into boiling water. This makes it easier to control the cooking time and ensures consistent results every time.
- Keep Them Moving: Gently roll the eggs with a spoon or chopsticks during the first few minutes of boiling. This helps center the yolk for a beautiful cross-section.
- The Magic “8-Minute” Rule:
- 7 mins: Runny yolk (extra soft).
- 8–9 mins: Perfect jammy custard-like yolk (My personal favorite!).
- 11 mins: Soft-set yolk, ideal for Bento boxes.
- 12+ mins: Traditional hard-boiled.
Important Notes for Success
- Choose “Older” Eggs for Easier Peeling: Japanese eggs are known for their strict quality control and exceptional freshness. However, there is a catch: the fresher the egg, the harder it is to peel after boiling. For the best results and effortless peeling, I recommend using eggs that are closer to their expiration date rather than farm-fresh ones.
- Storage and Shelf Life: Once prepared, these marinated eggs can be stored in the refrigerator for about one week. They are a perfect “make-ahead” dish for your busy weekdays!
NUTRITION FACTS : Ajitama (Boiled egg in soy sauce)
733 Calories Protein 48.1 g Total Fat 41.4 g Total carbohydrates 33.7 g
Sodium 8.1 g
INGREDIENTS : Ajitama (Boiled egg in soy sauce)
Two Ways to Make Perfect Ajitama: Classic & “Devil’s” Style
In this post, I will introduce two types of marinades. The first is a Classic Style, and the second is a more punchy version often called “Devil’s Eggs” or “Mayaku (Drug) Eggs” because they are so addictive!
① Classic Ajitama (Mild & Traditional)
- 4 Eggs
- Dark soy sauce: 40g
- Mirin: 40g
- Sake: 40g
- Sesame oil: 2g
- Chili pepper: 1g
- Green onion (chopped): 20g
② “Devil’s Eggs” Style (Rich & Impactful)
- 6 Eggs
- Soy sauce: 40g
- Mirin: 40g
- Sake: 40g
- Garlic paste: 5g
- Dashi stock powder (Hondashi): 2g
- Chili oil (La-Yu): 2g
- White sesame seeds: 7g
- Chili pepper: A pinch
- Green onion (chopped): 20g
How to make Ajitama (Boiled egg in soy sauce)
The following instructions use the ingredients from Recipe ②.
- Step 1: Prepare the Eggs
Take cold eggs directly from the refrigerator (approx. 10℃). Use a needle to poke a tiny hole in the bottom of each egg. Tip: You can find a dedicated “egg piercer” at 100-yen shops. Simply place the egg on the round base and press down; a built-in needle will pop out and make a perfect hole easily.
Step 2: Boiling
Place the eggs into a pot of boiling water and cook for exactly 8 minutes. It is crucial to use cold eggs (around 10℃) because the timing is adjusted for that specific temperature. Following this rule ensures that you get the same perfect result every single time—this is the key to reproducibility.
Step 3: Cooling
Once the 8 minutes are up, immediately transfer the eggs into cold water to stop the cooking process.
Step 4: Peeling Made Easy
Place the boiled egg in a water bottle (thermos) with 100cc of water and shake it well. Soft-boiled eggs can be difficult to peel, but shaking them creates many tiny cracks in the shell, allowing the skin to slip off easily. Since I discovered this method, making soft-boiled eggs has become so much more relaxing!
Step 5: Prepare the Marinade
Finely chop the green onions and grate the garlic (or use garlic paste). In a bowl, mix the sake, soy sauce, mirin, chili pepper, white sesame seeds, dashi stock, and chili oil.
Step 6: Marinating
Place the eggs, the mixed seasoning, green onions, and garlic into a container. Let them marinate in the refrigerator for anywhere from half a day to a few days. Note: Even when I only had 20 minutes to marinate them, they still tasted delicious!
💡 Pro Tips for Marinating
I highly recommend using a “dedicated Ajitama container” which can be found at 100-yen shops. These containers are designed to immerse the eggs completely in a very small amount of liquid, saving you seasonings. If you don’t have one, a simple plastic bag (Ziploc) works perfectly as well—just squeeze out the air before sealing!
- Poke a small hole in the cold egg with a needle. You can buy a machine to make holes in eggs at a 100 yen store. When you place an egg on the round part and press it down, the built-in needle is pushed out and a small hole is made in the egg.
- Boil the eggs in boiling water for 8 minutes.Be sure to use eggs that are cold (around 10°C), as this will affect the boiling time.
- Cool the boiled eggs by placing them in cold water.
- Put the egg and 100cc of water in a water bottle and shake it finely. Soft-boiled eggs are a little difficult to peel. This will create small cracks in the shell, making it easier to peel. Since I learned this method, making soft-boiled eggs has become less stressful.
- Chop green onions. (You can leave out the green onions if you don’t have them.)
- Mix sesame oil, soy sauce, mirin, sake and red pepper. You can substitute chili oil for the sesame oil.
- Place the seasonings, eggs, and green onions in a plastic bag and leave in the refrigerator for half a day to several days.This time I only had 20 minutes to let the eggs soak in the sauce, but they were already delicious. …You can buy containers for soaking seasoned eggs at 100 yen stores. This is a highly recommended product because you can make seasoned eggs with just a few seasonings.ou can buy containers for soaking seasoned eggs at 100 yen stores. This is a highly recommended product because you can make seasoned eggs with just a few seasonings.
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