Japanese Soy-Marinated Ramen Eggs With Jammy Yolks

Quick Recipe Version (TL;DR)

• Yield: 6 ramen eggs (serves 3 to 6)
• Prep Time: 10 minutes
• Cook Time: 7 minutes
• Total Time: 6 hours 17 minutes (includes minimum marinating time)

Quick Ingredients

• 6 large eggs (cold from the fridge)
• 1/2 cup (120 ml) Japanese soy sauce (shoyu)
• 1/4 cup (60 ml) mirin
• 1/4 cup (60 ml) sake
• 1/4 cup (60 ml) water
• 2 tablespoons (25 g) granulated sugar
• 1 (3 x 3 inch / 7.5 x 7.5 cm) piece kombu (optional)

Do This

• 1) Bring a medium pot of water to a rolling boil; gently lower in 6 cold eggs.
• 2) Boil exactly 6 minutes 30 seconds for jammy yolks.
• 3) Shock eggs in an ice bath for 10 minutes; peel carefully.
• 4) Simmer marinade (soy, mirin, sake, water, sugar) for 1 minute to dissolve sugar; cool completely.
• 5) Marinate peeled eggs in a bag/container, fully coated, at least 6 hours (best 12 hours), refrigerated.
• 6) Slice in half with a damp knife; serve on ramen, rice bowls, or as a snack.

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Why You’ll Love This Recipe

• Deeply seasoned whites with rich, jammy yolks that feel restaurant-quality at home.
• Simple ingredients and a reliable timing method for consistently soft centers.
• Make-ahead friendly: the flavor improves as the eggs sit in the marinade.
• Perfect topping for ramen, donburi, salads, or as a high-protein snack.

Grocery List

• Produce: None required (optional garnish: 1 scallion)
• Dairy: 6 large eggs
• Pantry: Japanese soy sauce (shoyu), mirin, sake, granulated sugar, water, kombu (optional)

Full Ingredients

For the eggs

• 6 large eggs (about 50 g each, cold from the fridge)
• Ice and cold water (for an ice bath)

For the soy-based marinade

• 1/2 cup (120 ml) Japanese soy sauce (shoyu)
• 1/4 cup (60 ml) mirin
• 1/4 cup (60 ml) sake
• 1/4 cup (60 ml) water
• 2 tablespoons (25 g) granulated sugar
• 1 piece kombu, about 3 x 3 inches (7.5 x 7.5 cm) (optional, for extra savory depth)

Optional garnishes (for serving)

• 1 scallion, thinly sliced
• 1 teaspoon toasted sesame seeds
• Pinch of shichimi togarashi (Japanese chili spice)

Step-by-Step Instructions

Step 1: Set up an ice bath

Fill a medium bowl with ice and cold water. You’ll use this immediately after boiling to stop the cooking, keep the yolks jammy, and make the eggs easier to peel. Set aside near the stove.

Step 2: Boil the eggs for jammy yolks

Bring a medium pot of water (enough to cover the eggs by at least 1 inch / 2.5 cm) to a rolling boil over high heat.

Using a slotted spoon, gently lower in the 6 cold eggs (straight from the fridge). Start a timer and boil for 6 minutes 30 seconds, adjusting the heat as needed to maintain a steady boil (not so violent that the eggs crack).

Step 3: Shock, chill, and peel

Immediately transfer the eggs to the prepared ice bath and chill for 10 minutes. This halts cooking so the yolks stay soft and jammy.

Peel the eggs carefully. For easier peeling, crack the shell all over, then peel under a thin stream of cool water, starting from the wider end where the air pocket usually sits.

Step 4: Make the soy marinade

In a small saucepan, combine:

• 1/2 cup (120 ml) soy sauce
• 1/4 cup (60 ml) mirin
• 1/4 cup (60 ml) sake
• 1/4 cup (60 ml) water
• 2 tablespoons (25 g) sugar

Set over medium heat and bring to a gentle simmer (about 190°F / 88°C). Stir until the sugar fully dissolves, then simmer for 1 minute. Remove from the heat.

If using, add 1 piece kombu to the hot marinade. Let the marinade cool to room temperature for 20 to 30 minutes, then refrigerate until cold. (Marinating warm eggs in warm liquid can lead to overcooked yolks and food-safety issues.)

Step 5: Marinate the peeled eggs

Place the peeled eggs in a small container where they fit snugly, or use a quart-size zip-top bag. Pour in the cold marinade, ensuring the eggs are as submerged as possible.

Cover and refrigerate for at least 6 hours for noticeable flavor. For deeply seasoned eggs with darker, more “ramen shop” style color, marinate for 12 hours. Avoid going much longer than 24 hours or the whites can become a bit firm and overly salty.

Halfway through marinating, gently turn the eggs (or flip the bag) for more even coloring.

Step 6: Slice and serve

Remove eggs from the marinade and pat dry. For clean halves, slice with a very sharp knife dipped in warm water and wiped dry between cuts.

Serve halved eggs on ramen, rice bowls, noodle soups, or enjoy as-is. Sprinkle with sliced scallions, toasted sesame seeds, or a pinch of shichimi togarashi if you like.

Pro Tips

• Timing matters: For large eggs, 6 minutes 30 seconds gives a classic jammy center. If your eggs are extra-large, aim for 6 minutes 45 seconds.
• Cool everything before marinating: Cold eggs + cold marinade help keep that soft yolk texture and are safer for storage.
• Use a bag to save marinade: A zip-top bag lets the eggs stay coated with less liquid than a big container.
• For even color: If the tops peek above the liquid, rotate the eggs a couple times during the marinate.
• Want less salt? Reduce soy sauce to 1/3 cup (80 ml) and increase water to 5/12 cup (100 ml); keep everything else the same.

Variations

• Spicy ramen eggs: Add 1 tablespoon (15 ml) chili oil or 1 teaspoon (2 g) crushed red pepper to the cooled marinade.
• Ginger-garlic twist: Add 10 g fresh ginger (thinly sliced) and 1 small garlic clove (lightly smashed) to the marinade while cooling, then remove before storing if desired.
• Sweeter izakaya-style: Increase sugar to 3 tablespoons (38 g) for a more pronounced sweet-salty glaze.

Storage & Make-Ahead

Store marinated eggs in the refrigerator in a covered container, ideally with a little marinade to keep them from drying out. They keep well for up to 4 days. For best texture, aim to eat them within 24 to 48 hours of marinating (the whites can gradually firm up as they sit). Do not leave eggs at room temperature for more than 2 hours.

Nutrition (per serving)

Approximate per 1 marinated egg: 95 calories, 7 g protein, 5 g fat, 3 g carbs, 650 mg sodium, 185 mg cholesterol. Values vary based on how much marinade clings to the egg.