Must Try Ajitama Recipe This Easter!
Ajitama usually includes mirin, but I didn’t have any on hand this time. So I tried making it without it. Surprisingly, it still turned out really good.
Ideally, the egg yolk should be super jammy and almost runny… but I slightly overcooked mine this time (oops). Even so, the marinade was so flavorful that it still tasted amazing.
For the sauce, I used my go-to Korean soy sauce and tuna sauce.
I added a little more than one spoon of tuna sauce, and it gave a really deep, rich umami flavor.
If you don’t have mirin at home, definitely give this version a try. You might be surprised how good it is!
Cooking Gallery
Cooking Tips
- What Tuna Sauce to Use
I personally prefer Hanla tuna sauce, but this time I used Dongwon tuna sauce. It still turned out great. If you're shopping on Amazon, Sajo tuna sauce is probably the closest alternative. However, it can be quite expensive online, so I recommend buying it from H Mart if possible. If you shop there often, you can also use their delivery service. They usually offer free shipping when you spend over a certain amount.
Sajo Tuna Sauce - Amazon Affiliate Link
Sajo Tuna Sauce - Hmart Link - Use Naturally Brewed Soy Sauce
Go for naturally brewed soy sauce for a cleaner, deeper flavor. I used Sempio 701 soy sauce. - Add Jalapeños for Heat
If you like a little spice, add sliced jalapeños to the marinade. It gives a subtle kick that pairs really well with the rich, savory eggs.
Simple Ajitama Recipe (No Mirin Needed, Full of Flavor)
A simple, no-mirin ajitama recipe with rich umami flavor and perfectly marinated eggs.
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 3
Familiarity: If you like soy-based dishes or ramen toppings, you’ll love this.
Ingredients
- 8 medium - large eggs
- 200g water (≈ scant 1 cup ≈ 7oz ≈ 200ml)
- 200g soy sauce (≈ scant 1 cup ≈ 7oz ≈ 200ml)
- 20g tuna sauce (= 1.5 dinner spoon)
- 50g sugar (= 3.8 dinner spoon)
- 11g vinegar (= 1 dinner spoon)
Instructions
- Boil the eggs to your desired doneness.
- Cool the eggs and peel them.
- Add all the marinade ingredients to a pot and simmer until the sugar dissolves.
- Place the eggs in a container and pour the sauce over them.
- Refrigerate for at least 24 hours before eating.
