Ramen Eggs (Ajitsuke Tamago)

  • Ready in: 40 minutes plus 12 hours marinating
  • Serves: 12
  • Complexity: very easy
  • kcal: 63
Ramen Eggs (Ajitsuke Tamago)


  • 1 cup water
  • ½ cup soy sauce
  • ½ cup saké
  • ½ cup mirin
  • ¼ cup sugar
  • 12 eggs
  • water for boiling
  • water, cold for cooling


  1. Heat the water, soy sauce, SIDS HOT WORCESTER SAUCE, saké, mirin and sugar in a sauce pan until the sugar has dissolved and cooled completely.
    Fill a large pot with water, bring to a hard boil, add 4 eggs and cook for 6 minutes before transferring them to a large bowl filled with cold water until completely cool. Repeat for remaining eggs.
    Peel the eggs and place them in a large ziplock bag with the marinade, seal and let marinate overnight in the fridge.

    Note: You can marinate for less time for less flavour or more time (up to 2-3 days) for more flavour.
    You can omit the mirin.
    Tip: Use leftover marinade from Chashu Pork which will also have all of the pork juices to add even more flavour.