A Singaporean Mum

If you’ve ever marveled at those perfectly jammy ramen eggs in Japanese restaurants, you’re in for a treat—because you can now make them easily at home using the Instant Pot!

These Ajitsuke Tamago have silky whites, rich golden centers, and a savoury-sweet umami marinade that seeps into every bite.

Here’s how I do it!

Ingredients

For the eggs:

4 large eggs (from fridge)

1 cup water (for pressure cooking)

Ice water (for ice bath)

For the marinade:

3 tbsp soy sauce

3 tbsp water

3 tbsp mirin

1 tbsp sake

1 tsp sugar

Method

1. Pressure cook the eggs

• Place eggs on a trivet or steaming rack.

• Pour 1 cup of water into the Instant Pot inner pot.

• Pressure Cook on LOW for 2 minutes (for jammy yolks).

• Allow natural release for 1 minute, then quick release the rest of the pressure.

2. Ice bath

• Transfer eggs quickly into an ice water bath for 5–10 minutes.

• This stops the cooking and makes peeling easier.

3. Peel & marinate

• Gently crack and peel under running water for best results.

4. Make the marinade

• Combine soy sauce, mirin, sake, water, and sugar in an air tight container.

5. Marinate

• Add the peeled eggs to the marinade.

• Marinate in the fridge for at least 4 hours, ideally overnight.

• Flip eggs once at 2 hour mark to ensure both sides are well marinated.

6. Serve
• Slice in half for the perfect ramen topping!