Nitamago (Japanese Seasoned Egg Recipe)

5 from 6 votes

Servings

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, 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 Will 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:

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 the video and 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.

Step 2

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

Step 3

Place the boiled eggs in a ziplock bag.

Step 4

Pour the sauce over the eggs and let it marinate in the fridge.

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.

Want More Plant-Based Ideas?

Download 10 Vegetarian Recipes

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