Japanese Ramen Eggs or Hanjuku Eggs
Prep:10 m
Cook:3 h 30 m
Total:3 h 40 m
Cuisine:Japanese 🇯🇵

Japanese Ramen Eggs or Hanjuku Eggs



Use them for Japanese and other Asian soups, in sandwiches, with rice dishes, or just snack on them whenever. Throw one on risotto and serve it to your Italian friend. The reaction should be priceless. You’re welcome.


  • 3 tbsp soy sauce;
  • 3 tbsp dark soy sauce;
  • 3 tbsp mirin;
  • 1 tsp brown sugar;
  • 6 eggs


  1. Put your eggs in boiling water for exactly six minutes. Shock them with cold water and peel.
  2. In a small bowl (enough to fit the eggs), pour in the soy sauce, dark soy sauce, mirin, and brown sugar. Mix it well.
  3. Add 1.5 cups (375 ml) of water to the mixture and bring it to a boil.
  4. When the marinade cools down, add the eggs and marinate for at least 3 hours.

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