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–+ servings
A sliced ajitama ramen egg in ramen broth.
5 from 1 vote

Garlicky Ramen Eggs (Ajitama)

These homemade ramen eggs have an extra punch of garlic for truly delicious jammy eggs. Garlicky ajitama eggs are the ultimate topping for noodles or rice!
Prep Time5 minutes
Cook Time10 minutes
Marinating Time1 day
Total Time1 day 15 minutes
Course: Side Dish, Snack
Cuisine: Asian, Japanese
Servings: 6 eggs
Calories: 73kcal
Author: Kelly (Garlic All Day)

Ingredients

  • 4 to 6 eggs
  • ¼ cup sake or mirin you can even use Chinese rice cooking wine in a pinch
  • ¼ cup soy sauce
  • ¼ cup water
  • 1 tablespoon sugar
  • 1 tablespoon garlic powder

Instructions

  • Soft-boil 4 to 6 eggs. See instructions above within this post for how to make soft-boiled eggs on the stove or in the Instant Pot.
  • Mix together all the marinade ingredients (¼ cup sake or mirin, ¼ cup soy sauce, ¼ cup water, 1 tablespoon sugar, 1 tablespoon garlic powder) in a large ziploc bag.
  • Once eggs are cooled, peel them and drop them into the marinade bag.
  • Optional: Seal the ziploc bag with a rubber band or bag clip just above the liquid so that the eggs remain fully submerged as they marinate. This ensures the eggs will be evenly seasoned all around.
  • Let the eggs marinate in the fridge for 24 hours (any longer and they will be too salty).

Notes

  1. Marinade: You can reuse the marinade up to two times within four days (so in total you can season over a dozen eggs using the same marinade).
  2. Storage: Ramen eggs can be stored for up to four days in the fridge. Do not leave them in the marinade—they will get way too salty after the first day!

Nutrition

Calories: 73kcal | Carbohydrates: 4g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 109mg | Sodium: 583mg | Potassium: 79mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 158IU | Vitamin C: 0.02mg | Calcium: 20mg | Iron: 1mg