Japanese Soy Sauce Eggs (Ajitama)
Japanese Soy Sauce Eggs (Ajitama)
Ingredients
- 4 large eggs
For the Marinade
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup water
- 1 teaspoon granulated sugar
Instructions
- 1
Prepare an ice bath by filling a medium bowl with ice and cold water. Set aside.
⏱️ 2 min
- 2
Bring a medium saucepan of water to a rolling boil over high heat. Carefully lower the eggs into the boiling water using a slotted spoon. Cook for 6 1/2 to 7 minutes for jammy yolks, or 8 minutes for firmer yolks.
⏱️ 8 min•🌡️ 212
- 3
Immediately transfer the cooked eggs from the boiling water to the prepared ice bath using a slotted spoon. Let them cool in the ice bath for at least 5 minutes to stop the cooking process.
⏱️ 5 min
- 4
While the eggs are cooling, prepare the marinade. In a small bowl or liquid measuring cup, whisk together the soy sauce, mirin, water, and granulated sugar until the sugar is dissolved.
⏱️ 3 min
- 5
Once cooled, gently tap each egg all over on a hard surface to crack the shell. Carefully peel the eggs under cold running water to help remove the shell cleanly.
⏱️ 5 min
- 6
Place the peeled eggs into a small, airtight container or a resealable plastic bag. Pour the prepared marinade over the eggs, ensuring they are fully submerged. If not fully submerged, you can gently turn the eggs periodically or use a smaller container.
⏱️ 2 min
- 7
Cover the container or seal the bag and refrigerate for at least 4 hours, or preferably overnight (up to 24 hours) for best flavor. The longer they marinate, the deeper the flavor and color will be.
⏱️ 240 min
- 8
When ready to serve, remove the eggs from the marinade. You can slice them in half or quarters, or serve them whole. Discard the used marinade.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Japanese Soy Sauce Eggs (Ajitama)
Ingredients
- 4 large eggs
For the Marinade
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup water
- 1 teaspoon granulated sugar
Instructions
- 1
Prepare an ice bath by filling a medium bowl with ice and cold water. Set aside.
⏱️ 2 min - 2
Bring a medium saucepan of water to a rolling boil over high heat. Carefully lower the eggs into the boiling water using a slotted spoon. Cook for 6 1/2 to 7 minutes for jammy yolks, or 8 minutes for firmer yolks.
⏱️ 8 min•🌡️ 212 - 3
Immediately transfer the cooked eggs from the boiling water to the prepared ice bath using a slotted spoon. Let them cool in the ice bath for at least 5 minutes to stop the cooking process.
⏱️ 5 min - 4
While the eggs are cooling, prepare the marinade. In a small bowl or liquid measuring cup, whisk together the soy sauce, mirin, water, and granulated sugar until the sugar is dissolved.
⏱️ 3 min - 5
Once cooled, gently tap each egg all over on a hard surface to crack the shell. Carefully peel the eggs under cold running water to help remove the shell cleanly.
⏱️ 5 min - 6
Place the peeled eggs into a small, airtight container or a resealable plastic bag. Pour the prepared marinade over the eggs, ensuring they are fully submerged. If not fully submerged, you can gently turn the eggs periodically or use a smaller container.
⏱️ 2 min - 7
Cover the container or seal the bag and refrigerate for at least 4 hours, or preferably overnight (up to 24 hours) for best flavor. The longer they marinate, the deeper the flavor and color will be.
⏱️ 240 min - 8
When ready to serve, remove the eggs from the marinade. You can slice them in half or quarters, or serve them whole. Discard the used marinade.
⏱️ 1 min