Nitamago 煮卵 



Hard or soft boiled eggs which are soaked in soy-sauce based marinade over night are called Nitamago (煮卵)in Japanese, it is a great garnish in Ramen and our bento!  I love Nitamago very much, its mild egg whites get colored and flavored and it looks more “elaborate” in our bento than just ordinary boiled eggs but if you take a look at the recipe,  Nitamago is not difficult to make, it just requires time. You must allow it to get flavors over night and time will take care of the rest. If you have prepared the marinade right, all you have to do is to patiently wait.



Before I boil eggs, I always take them out of the fridge and bring them to the room temperature.  About cooking perfect boiled eggs, I wrote this experiment post before, but in this Nitamago recipe, I chose to boil 3 eggs for 7 minutes in boiling water.

After you boiled them, take them out in cold water and leave them for 10 minutes.

While you wait, you can make the marinade.

Marinade for Nitamago (3 eggs)
Soy sauce     2 table spoons

Sake              2 table spoons
Cane sugar     1 tea spoon 
Mirin             1 tea spoon


Mix these in a small sauce pan and heat until the sugar is completely dissolved.

Peel the egg shells and pat dry the eggs with kitchen paper.

Put the eggs in a small container and pour the marinade over them.

Leave it in the sauce over night.

If you can rotate them occasionally they will get the color evenly.

After 7 hours of rest and some rotating, they look like this:


I cut one egg in half and had it in my bento.
It was very tasty!!



The marinade can be used as a cooking sauce, so please do not discard.


I fried Shiitake mushrooms with olive oil and pour this marinade over them. Voila, you get Shiitake Teriyaki!!

2 big fresh Shiitake mushrooms
2 tea spoons of Nitamago marinade

I hope you can try these!

xxx Rie


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