Ramen Egg (Dashi Seasoned Egg)


  • By
    Takako Gamazawa
  • Time
    15 minutes
Ramen Egg (Dashi Seasoned Egg)

This recipe introduces the Hyotei Tamago seasoned with dashi (may be known as Ramen egg or Ajitama), a timeless dish of soft-boiled eggs with rich, delicious yolk. Some find it challenging to harden only the white of the egg, but you’ll find a useful tip in this recipe that allows you to cook it to perfection!

A Long-Standing Restaurant Featuring Kyo-Ryori (Kyoto Cuisine): The Hyotei
Known as a traditional Kyo-ryori restaurant, the Hyotei has maintained its fame throughout its four-hundred-year history in Kyoto Prefecture.

While preserving Japanese culture and traditions, the restaurant has also ventured into new and challenging types of cooking and have created numerous specialties loved for years by locals and tourists alike. The Hyotei Tamago is the restaurant’s signature dish, and is served alongside traditional dishes such as their kaiseki set meal, asagayu rice porridge, and boxed lunches.

It might look like an ordinary boiled egg and nothing to write home about, but it is cooked delicately to make the white of the egg firm in texture while keeping the yolk smooth.
The vibrant shades of white and yellow make this simple dish aesthetically pleasing. It is a dish requiring the skills of a craftsman to get right.

The Nutrition of Eggs
One egg contains an abundance of protein, about 7.5g per egg. Protein is a significant nutrient that fortifies the muscles and organs. Low protein has been shown to reduce muscle tissue and metabolic rates, causing weight gain. It is, undoubtedly, an essential nutrient for overall health.

One boiled egg (60g) includes only 0.2g of sugar. Because of this, it is often recommended for those looking to lose weight. You can add eggs to salads, rice bowls, or noodle dishes as a topping.

Hyotei tamago, cooked tenderly with care, is usually served with soy sauce. This recipe allows you to enjoy the delicious taste of the dish by soaking the egg in soup stock.
It can accompany simple noodle dishes such as somen (very thin Japanese noodles). It also can be prepared in advance and served as a small dish alongside drinks. With this recipe, you can enjoy authentic Kyo-Ryori food at home anytime you like.

Nutrition per Serving
  • Calories
  • Sodium
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Cholesterol


  • Egg
  • tbsp Vinegar
  • 1.26  cup Dashi soup stock
    • A
    • tbsp Soy sauce
    • tbsp Mirin (Japanese sweet sake)
    • tbsp Sake


Step 1

Leave the eggs out at room temperature.
Put dashi soup stock and ingredients (A) in a pot and simmer for 5 minutes to make a marinade. Transfer marinade in a bowl and let cook in the refrigerator.
*In the photo, a dashi packet is used, but you can use dashi made from scratch, dashi powder, or whatever you prefer.

Ramen Egg (Dashi Seasoned Egg)

Step 2

Bring a kettle of water to a boil.
Put the vinegar and eggs in a pot. Pour in the boiling water all at once, and boil over medium heat for 6 minutes. Turn the eggs with chopsticks to keep the yolk in the center.

Ramen Egg (Dashi Seasoned Egg)

Step 3

Prepare ice water in a bowl. After 6 minutes, drain the eggs and cool them immediately under running water. When cool enough to handle, gently peel the shells while they are still in the water.

Ramen Egg (Dashi Seasoned Egg)

Step 4

Soak the eggs in the marinade from step 1 for about half a day.
*Covering with kitchen paper will make it easier to soak up the parts of the egg that are not coated in the marinade.

Ramen Egg (Dashi Seasoned Egg)

Step 5

When serving, cut off a little of the top and bottom of the egg to make it sit better. Use a string to cut the egg for a beautiful surface.

Ramen Egg (Dashi Seasoned Egg)


  • The vinegar is added to prevent the egg shells from cracking and the egg whites from running.
  • Pour the kettle of water into the pot all at once so that the eggs are boiled evenly.
  • If you don't have time to make soup stock, you can use granulated bonito dashi or the concentrated type.
Japanese Local Culinary Expert

Takako worked as a cook in a hotel Japanese restaurant and a nursery school food service. Currently, in addition to holding cooking classes in Tokyo, she is also involved in a wide range of activities, including cooking classes for corporate events, instructors, recipe development, column writing, and food education classes at elementary schools. While visiting major production areas around the country and researching local cuisine and food culture, she concentrates on developing recipes that incorporate the charms and essences of local regions.