Ajitsuke Tamago (marinated, soft-boiled eggs) are a staple topping for ramen. The technique involves precisely cooking the egg to a jammy yolk consistency and then marinating it in a rich soy-based sauce for deep flavor.

Prep Time	Cook Time	Yield
5 minutes + Chilling	8 minutes	6 Eggs

Part A: Ingredients

• Eggs: 6 large Eggs (room temperature is ideal).
• Marinating Liquid: 1/2 cup Soy Sauce, 1/2 cup Mirin (sweet rice wine), 1/4 cup Water, 1 Tbsp Sugar.

Part B: Instructions

Step 1: The Perfect Soft Boil

1. Bring a medium pot of water to a rolling boil. Prepare a large bowl of ice water nearby.
2. Gently lower the room-temperature eggs into the boiling water using a slotted spoon.
3. Boil the eggs for exactly 6 minutes and 30 seconds (for a jammy yolk).
4. Immediately transfer the eggs to the ice bath to stop the cooking process completely.

Step 2: Peel and Prep

1. Once the eggs are completely cooled (about 5 minutes), gently crack the shell all over.
2. Carefully peel the eggs under running water to help remove any small shell fragments. Pat the peeled eggs dry.

Step 3: Marinate

1. In a small saucepan, combine the soy sauce, Mirin, water, and sugar. Bring the mixture to a simmer, stirring until the sugar dissolves. Remove from heat and let the marinade cool completely.
2. Place the peeled eggs into a small container or zip-top bag. Pour the cooled marinade over the eggs, ensuring they are mostly submerged.
3. Refrigerate and marinate for a minimum of 6 hours up to 12 hours. (For deepest flavor and color, a longer marination time works best.)

Step 4: Serve

• Slice the Ajitsuke Tamago in half before placing them on top of a hot bowl of ramen.
• The remaining marinade can be stored in the refrigerator for future batches.