Easy Marinated Eggs: A Must-have Ramen Topping! + Delish Ramen Idea!
Hello, food lovers! Welcome back to our kitchen.
One of the most iconic and delicious toppings for a bowl of Japanese ramen is the “Ajitama,” or marinated soft-boiled egg. With its savory, slightly sweet flavor and a perfect jammy yolk, it takes any ramen from good to absolutely amazing.
Today, I’ll show you how to make these incredible marinated eggs easily at home. Plus, I’ll share a simple recipe for a delicious bowl of ramen to go with them. Let’s get cooking!
Ingredients
Here is what you’ll need for one serving.
For the Marinated Eggs (Ajitama) (for 1 egg)
1 Boiled Egg
1 Tbsp Water (15 ml)
1 Tbsp Soy Sauce (15 ml)
1.5 tsp Mirin (Japanese sweet cooking wine) (7.5 ml)
A pinch of Sugar
For the Quick Crispy “Chashu” Pork
1 oz (30g) Pork Belly
1/2 tsp Soy Sauce
A pinch of Sugar
For the Ramen Soup (for 1 serving)
1 1/2 cups (350 ml) Water
1.5 Tbsp Soy Sauce
1 tsp Shantung (this is stock powder, or substitute with chicken bouillon powder)
1/2 tsp Sugar
A pinch of Salt
A dash of MSG (optional)
1 tsp reserved Pork Belly Fat (from cooking the pork)
Noodles & Other Toppings
1 serving of Ramen Noodles
1 oz (30g) Spinach
Chopped Green Onions, to your liking
Instructions
Follow these simple steps to create a perfect bowl of ramen with a delicious marinated egg.
Part 1: Making the Marinated Eggs (Ajitama)
(It’s best to start this 2-3 hours ahead, or even the night before.)
Boil the Egg: Place an egg in a small pot with just enough water to cover it. Bring to a strong boil, then reduce the heat to low. Simmer for 4 minutes for a jammy, soft-boiled yolk, or 5 minutes for a firmer yolk.
Cool and Peel: Turn off the heat and let the egg sit in the hot water for another 4 minutes. Then, immediately transfer it to a bowl of ice-cold water to stop the cooking. Peel the egg carefully.
Marinate the Egg: In a small resealable bag or container, mix together the water, soy sauce, mirin, and a pinch of sugar. Add the peeled egg, making sure it’s fully coated. Let it marinate in the refrigerator for at least 2-3 hours. For the best flavor, leave it overnight!
Part 2: Preparing the Ramen
Cook the Crispy Pork: Slice the pork belly into bite-sized pieces. Pan-fry them over medium heat until crispy and golden brown. Set aside the rendered pork fat—you’ll need 1 teaspoon of it for the soup.
Season the Pork: Add 1/2 teaspoon of soy sauce and a pinch of sugar to the pan with the crispy pork. Toss quickly to coat, then remove from the heat. This creates a quick, flavorful “chashu” style topping.
Make the Soup: In a separate small pot, combine all the ramen soup ingredients (water, soy sauce, Chinese soup base, sugar, salt, and MSG if using). Bring it to a boil.
Cook the Noodles: While the soup is heating up, cook your ramen noodles in a large pot of boiling water according to the package directions. Drain well.
Assemble Your Ramen: Pour 1 teaspoon of the reserved pork fat into your ramen bowl. Add the hot soup and stir. Place the cooked noodles into the bowl. Top with the crispy pork, spinach, and plenty of chopped green onions.
The Final Touch: Slice your beautiful marinated egg in half and place it on top. Your delicious, homemade ramen is now ready to enjoy!
I hope you enjoy this simple yet incredibly satisfying recipe. It’s the perfect way to bring the authentic taste of a Japanese ramen shop into your own home.
Don’t forget to check out the full video on our YouTube channel for a step-by-step visual guide! Happy eating
