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Today, we’re making halal-friendly ramen eggs — known as Ajitama in Japan.
Ramen eggs are soft-boiled eggs marinated in a soy sauce-based sauce.
As the name suggests, they’re a very popular topping for ramen in Japan.
This recipe is simple, uses only a few ingredients, and skips mirin and sake to keep it alcohol-free while still full of flavor.
Let’s get started!
Halal-Friendly Notes
No Mirin, No Sake (Alcohol-Free)
Traditional ajitama recipes often include mirin and sake.
This recipe skips both to keep it halal-friendly, while still creating a rich and well-balanced marinade using dashi, soy sauce, and sugar.
Soy Sauce Choice
Soy sauce without added alcohol is used in this recipe.
Halal-certified soy sauce is also a good option if available.
The added alcohol-free soy I use is linked here.
Ingredients (Makes 4 eggs)
• Eggs – 4
• Soy sauce – 2 1/2 tbsp
• Sugar – 1 tbsp
• Dashi stock – 120 ml (1/2 cup)
*Today, I’ll be making both soft-boiled and hard-boiled ramen eggs.
Pasteurized eggs recommended for soft-boiled (optional)
Prepare the Marinade
In a container, combine:
• Dashi stock (1/2 cup)
• Sugar (1 tbsp)
• Soy sauce (2 1/2 tbsp)
Mix well until the sugar is dissolved.
If the sugar doesn’t dissolve easily, microwave the mixture for about 30 seconds, then stir again.
Let the marinade cool to room temperature before using.
Cook the Eggs
Bring a pot of water to a full boil.
Once boiling, reduce the heat to maintain a gentle boil.
Use cold eggs straight from the fridge.
Gently lower the eggs into the water to prevent cracking, then start the timer.
Today, I’ll be making both soft-boiled and hard-boiled ramen eggs.
• Soft-boiled: 7 minutes 30 seconds
• Hard-boiled: 11 minutes
Please choose your preferred doneness.
For the first 1–2 minutes, gently roll the eggs.
This helps keep the yolks centered for a clean, balanced look when cut.
Cool the Eggs
Prepare an ice bath while the eggs are cooking.
After 7 minutes 30 seconds, transfer the soft-boiled eggs into the ice bath.
After 11 minutes, transfer the remaining eggs into the ice bath as well.
Let them cool completely before peeling.
Peel the Eggs
Tap the wider end of the egg to crack it.
Peel the eggs in water to help separate the shell from the egg smoothly.
This method helps achieve a clean, smooth surface, but you can peel them normally if preferred.
Marinate the Eggs
Place the peeled eggs into a zip-top bag.
Pour in the marinade.
Remove as much air as possible, making sure the eggs are fully submerged, then seal the bag.
Refrigerate to marinate.
For best results, marinate for about one day.
The longer they sit, the stronger the flavor becomes.
After Marinating
After one day, the eggs will develop a rich soy sauce color.
Take them out of the bag and cut them in half.
Serve and Enjoy
The soft-boiled ramen egg is creamy, rich, and melts in your mouth.
The hard-boiled version is firmer, with a more defined and concentrated flavor.
You can adjust the cooking time to your preference depending on how you like the yolk.
Enjoy!
Watch How to Make It
This video shows how to make halal-friendly ramen eggs step by step.
A quick peek at today’s halal Japanese dish