Saturday, March 17, 2012

Hanjuku Tamago - Japanese Magic Egg

I have been experimenting to emulate the hanjuku tamago - boiled eggs with runny yolks - the famous ramen must have accompaniment all over Tokyo. When I was spending my time studying abroad in Japan way back when, I came across this type of egg at a ramen place in Shinjuku. Needless to say, I was obsessed with it ever since. I love eggs with runny yolks, and I thought the Japanese are genius in making such eggs. What can be more perfect - cooked egg whites and runny yolks...... After much trial and error (6 jumbo eggs to be precise), I finally did it. Success is eggy!

Hanjuku Tamago
2 jumbo size eggs
1/4 cup soy
1/4 cup mirin

1. Bring a pot of water to boil. You will need enough water to cover the eggs. As soon as the water comes to boil, lower the eggs into the water and turn the heat down so it is barely a simmer.
2. Set your timer to 8 minutes, if you are using jumbo eggs. 7 minutes for large eggs and about 6 minutes for medium eggs.
3. Once the eggs are done, immersed them in ice cold water for about an hour. It will make it easier for you to remove the shell from the egg later.
4. Prepare the soy marinade. Mix the soy sauce and mirin in a sandwich bag. Immerse the eggs into the bag and place in the fridge for 1 hour.
5. The eggs should come out looking slightly brownish like this. You can also skip the marinade and just serve the eggs over toast.
6. Slice and serve. It is that easy. Perfect accompaniment to noodles or whatever you fancy. If you like eggs as much as I do, just eat it plain.


  1. Fabulous article

    How do you mix the sauce for seasoning the egg?
    Just 1/4 Soy (Dark or light?) + 1/4 Mirin any need to mix water?

    1. Yeap, just combine the 1/4 cup light soy sauce with 1/4 cup mirin, and immerse the eggs into the sauce. You do not need to mix water into it. If you would like your eggs to be less salty, just soak the eggs in the sauce for 30 mins. They are done as long as the eggs develop a brown shade.