Nitamago (Japanese Seasoned Egg Recipe)

Looking for a delightful egg dish? You will love this Nitamago recipe! Prepare plenty and savor them for a satisfying side dish or snack!

Looking for simple Japanese egg recipes? Try my Tamagoyaki, Tamago Don, or Natto Omelet!

Nitamago served on a bowl.

Nitamago, also known as ajitama or ramen egg, is a Japanese dish with boiled eggs marinated in a mixture of soy sauce and mirin. These seasoned eggs are commonly used as a topping for ramen noodles or enjoyed as a flavorful side for appetizers and lunch boxes. Learn how to make these tasty eggs!

Why You’ll Love This Recipe 

  • Make these flavorful eggs effortlessly with only five straightforward ingredients and a simple 4-step process!
  • They pair well with ramen and rice, making them a recommended choice for onigiri fillings!
  • Easily customize the marinade by adding flavorful ingredients (Check Variations for the Marinade).

Recipe Ingredients

You’ll need the following ingredients to make this Nitamago:

Nitamago ingredient list.

Ingredient Notes

  • Get fresh eggs for the best flavor.
  • Sauce ingredients include soy sauce, mirin, and sugar. Any type of sugar is suitable, and you can also use honey as an alternative.

How To Make Nitamago: STEP BY STEP 

Here are some quick visual instructions! For all the detailed ingredients and instructions, you can go to the printable recipe card below.

Step 1:

Boil the eggs for 8 to 10 minutes, drain the water, and cool them in a bowl of cold water and ice.

Step 2:

How To Make Nitamago: STEP BY STEP 

Add the sauce ingredients to a saucepan and bring it to a boil.

Step 3:

How To Make Nitamago: STEP BY STEP 

Place peeled eggs in a ziplock bag.

Step 4:

How To Make Nitamago: STEP BY STEP 

Pour the sauce over the eggs and let it marinate in the fridge for 1 to 3 hours.

Nitamago in an airtight container.

These soy-marinated eggs are ready to be served! Enjoy it as is for a delightful appetizer, the main ingredient for egg onigiri, or add it to a bowl of ramen like miso ramen or shio ramen.

Recipe Tips

  • Adjust boiling time for desired yolk consistency—eight minutes for a soft-boiled egg and ten minutes for a hard-boiled egg.
  • After boiling the eggs, cool them in a cold water bath with ice to stop the cooking process and make peeling easier.
  • Rotate the eggs during marination once to ensure that each part absorbs the flavors evenly.

Storage

Store nitamago in an airtight container in the fridge for three days. Since boiled eggs have a shorter shelf life than raw eggs, it’s best to consume them as soon as possible.

Variations for the Marinade

Feel free to customize the sauce to your taste. Here are some examples:

  • Sesame oil
  • Chili pepper
  • Black pepper
  • Grated garlic
  • Grated ginger
  • Green onions
  • Miso paste

Your Questions Answered

What is the difference between ajitama and nitamago?

Ajitama (ajitsuke tamago) and nitamago are seasoned eggs in Japanese cooking. The key distinction lies in the egg yolk – Ajitama typically features a half-boiled egg with a runny yolk, while nitamago tends to have a creamy yolk. However, these terms are often used interchangeably, and the difference can vary depending on personal preferences.

Can I substitute any ingredients in the sauce for a different taste?

This recipe is flexible, so feel free to substitute any sauce ingredients with alternatives to suit your taste preferences. Check the Variations for the Marinade as well.

How long should I marinate the eggs for the best flavor?

I recommend marinating for 1 to 3 hours, but if you desire an even richer flavor, feel free to extend it by a couple more hours.

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Nitamago served on a bowl.

More Noodle Dishes You Will Love

I hope you enjoy this Nitamago! If you give it a try, don’t forget to leave a rating to share your thoughts—I love hearing from you!

NItamago served on a bowl.

Nitamago (Japanese Seasoned Egg Recipe)

5 from 5 votes
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Prep: 2 minutes
Cook: 8 minutes
Total: 12 minutes
Servings: 6
Author: Juri Austin
Looking for a delightful egg dish? You will love this Nitamago recipe! Prepare plenty and savor them for a satisfying side dish or snack!

Ingredients

  • 6 Eggs
  • 2 Tbsp Soy sauce
  • 2 Tbsp Mirin
  • 1 Tbsp Sugar
  • 1 Tbsp Water

Instructions

  • Boil eggs: Place eggs in a small pot and add enough water to cover them. Bring it to a boil over medium heat, then reduce the heat to low and let it simmer for 8-10 minutes. Drain the hot water and replace it with cold water to cool the eggs.
  • Make the sauce: In a pot, mix soy sauce, mirin, sugar, and water. Bring it to a boil until the sugar dissolves, then turn off the heat.
  • Remove the shells: Peel the eggshells and transfer the eggs into a freezer bag.
  • Marinate: Pour the sauce into the bag with the eggs and seal the bag, removing excess air. Store it in the refrigerator to marinate for 1-3 hours.

Video

Notes

  • Storage: Store nitamago in an airtight container in the fridge for three days. 
  • Adjust boiling time for desired yolk consistency—eight minutes for a soft-boiled egg and ten minutes for a hard-boiled egg.
  • After boiling the eggs, cool them in a cold water bath with ice to stop the cooking process and make peeling easier.
  • Rotate the eggs during marination once to ensure that each part absorbs the flavors evenly.

Nutrition

Serving: 1 egg | Calories: 83kcal | Carbohydrates: 5g | Protein: 6g
Course: Side
Cuisine: Japanese
Keyword: nitamago, ramen egg
Did You Make this recipe?Please Leave a star rating!

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