Ajitama Recipe
Ajitama (味玉), short for Ajitsuke Tamago (味付け卵), are soy sauce–marinated boiled eggs. Also known as soy eggs or ramen eggs, Ajitama are commonly used as a topping for ramen. In addition to being a ramen topping, Ajitama can also be enjoyed on its own or served with rice or salad.
Tips for Making Ajitama
Ajitama is a simple dish to make if you’re comfortable boiling eggs, but here are a few tips to help you achieve perfect results:
- Use cold eggs from the fridge and cook in boiling water.
The cooking time for boiled eggs can vary depending on the temperature of the eggs and the water. Starting with cold eggs in boiling water allows for more precise timing. We used cold eggs straight from the fridge and boiled them for 7 minutes. If you prefer a slightly firmer yolk, add 1–2 minutes to the cooking time. - Adjust the marinade to taste.
The marinade is quite strong, so feel free to dilute it slightly with a couple of tablespoons of dashi or even water, depending on your preference. - Make ahead for convenience.
Ajitama is easy to prepare in advance and keeps well in the refrigerator for up to a week. It’s a great addition to bento boxes, rice bowls, or dinner plates. Make a batch over the weekend and enjoy it throughout the week!
Short Video
Soy sauce–marinated boiled eggs, also known as soy eggs or ramen eggs.
Video
Equipment
Instructions
- Heat water in a pot until boiling. Cook eggs for 7-8 minutes. Take immediately from hot water and keep in cool water. Peel shells.
- Cook rest of the ingredients in a small pot, and boil for a minute. Let cool.
- Put eggs and the sauce in a plastic bag with zipper and marinate in the fridge for a few hours to overnight.
This recipe was originally published in June 2021. The post was updated on July 16, 2025 with more useful content, new photos and a short video.
