I recently shared a recipe on how to make Japanese style soft boiled (hanjuku) eggs. While delicious on their own, what makes boiled eggs even more delicious is when they’ve been marinated for several hours in a savory broth. 
There is nothing quite like a bowl of ramen topped with a marinated (ajistuke) egg! When I make ramen, I make a large pot of broth so we can enjoy it for several days. While I serve ramen with plain eggs the first day, I like to marinate some of eggs in the broth for the remaining meals. The next bowl is so much more delicious just because the flavor has been able to soak deep into the egg!
While they are popular with ramen, you don’t have to eat them with noodles! Boiled eggs are a great side item for any meal or bento, or just as a snack on their own! Here is a simple recipe to get some marinated eggs! If you are making ramen you can choose to use that broth instead. The coloring makes a beautiful contrast when cut, so be sure to slice them to add some visual appeal!
Recipe – Marinated Eggs:
– Combine the water, sake, soy sauce, mirin, and sugar in a medium sized pot and bring to a boil. Boil for 5 minutes until the sugar is dissolved and the alcohol has cooked off. Remove from heat and let cool.
– Peel the eggs and place them in a small tupperware container. Pour the marinade over the eggs until they are completely covered.
– To help the eggs marinade evenly and prevent uneven coloring, take a folded paper towel or wax paper place it on top of the eggs. That way when you put the lid on the container, it pushes the eggs down to stay submerged instead of floating on top!
– Put the lid on the container and let the eggs sit for 4 to 24 hours.
– If you aren’t going to eat them right away, remove them from the marinade after 24 hours so the eggs don’t over marinade and become tough!
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