Ajitsuke Tamago feat. ABO Ramen Miso

Ajitsuke Tamago feat. ABO Ramen Miso

A ramen egg has many names in Japanese: Ajitsuke Tamago, flavoured egg Hanjuku Tamago, half-boiled egg Nitamago, simmered egg There are two basic requirements to making great ajitsuke tamago; boiling the eggs properly, and then marinating them. It’s pretty easy and very delicious. This recipe pairs perfectly with our ABO Ramen products.



Preparation time

5-10 minutes

Cooking time

7 minutes


  • 5 large eggs
  • 2 Tbsp soy sauce
  • 2 Tbsp mirin
  • 1 tsp sugar (optional)


  1. Bring a pot of water to a boil. Ensure you have enough water to fully cover your eggs.
  2. Gently place the eggs from the fridge into boiling water and reduce heat to maintain a good simmer. Eggs simmered should not be bumping around.
  3. Cook for 7 minutes custardy yolks, 6 minutes for runnier yolks. Rotate the eggs a couple of times in the first 3 minutes of cooking to keep the yolk centered.
  4. At the end of cooking time, transfer the eggs to an ice bath or run under cold water for several minutes.
  5. While the eggs are cooking, combine all the ingredients in a food storage container. Stir well to dissolve sugar, if using.
  6. After the eggs have cooled, peel them and place in the marinade. Allow to marinate overnight in fridge.