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Ajitama Calories
Marinated soft-boiled ramen egg
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 piece (medium) of Ajitama (55 g) has 85 calories. That works out to 155 calories per 100 g. It contains 1.8 g of carbs, 7 g of protein, 5.8 g of fat and 0 g of fiber. Its 11 µg of Biotin covers 37% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Ajitama Nutrition Facts
Selected: 1 piece (medium) · 55 g
85
KCAL / 55G
Carbs
1.8g
· 1% DV
Protein
7g
· 14% DV
Fat
5.8g
· 7% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 8% · Protein 32% · Fat 60%
Ajitama nutrition facts table · 1 piece (medium) (55 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 85 kcal | |
| Total fat | 5.8 g | 7% |
| Saturated fat | 1.82 g | 9% |
| Trans fat | 0.02 g | |
| Sodium | 286 mg | 12% |
| Total carbohydrate | 1.8 g | 1% |
| Fiber | 0 g | 0% |
| Protein | 7 g | 14% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Medium Ajitama?
| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 55 g | 85 kcal |
| 1 piece (small) | 45 g | 70 kcal |
| 1 serving (half) | 55 g | 85 kcal |
| 1 piece (large) | 65 g | 101 kcal |
| 100 g | 100 g | 155 kcal |
| 2 piece (double) | 110 g | 171 kcal |
| 1 serving (medium) | 110 g | 171 kcal |
| 3 piece (triple) | 165 g | 256 kcal |
| 1 serving (large) | 165 g | 256 kcal |
Calculated from 155 calories per 100 g.
Frequently Asked Questions About Ajitama
What is ajitama?
Ajitama is a Japanese ramen egg: a soft-boiled egg that is peeled and marinated, commonly in a soy-based mixture. Its white takes on a savory flavor, while the yolk is usually jammy or slightly runny.
How do you make ajitama at home?
To make ajitama, soft-boil eggs, cool them quickly in cold water, and peel them carefully. Soak the eggs in a marinade made with soy sauce, water, and mirin or another sweetener, then refrigerate before serving.
How long should ajitama marinate?
Ajitama is usually marinated in the refrigerator for a few hours or overnight. A longer soak gives the egg a deeper color and saltier flavor, so keep the eggs fully covered and remove them once they taste as seasoned as you like.
What do you eat ajitama with besides ramen?
Ajitama also works well with rice bowls, udon, soba, and other noodle dishes. Halve one over steamed rice or a grain bowl to add a savory, creamy topping without needing to serve it in ramen.
Is ajitama the same as an onsen egg?
No, ajitama and onsen eggs are different. Ajitama is peeled and marinated after soft-boiling, while an onsen egg is gently cooked at a low temperature and is often served with its delicate, custard-like white.
Why is the yolk in ajitama runny?
Ajitama has a runny or jammy yolk because the egg is soft-boiled rather than cooked until firm. Cooling it promptly in cold water stops the cooking; leaving it in hot water longer will make the yolk firmer.
How long does ajitama keep in the fridge?
Keep ajitama covered in its marinade in the refrigerator and eat it within 3–4 days for best quality. Do not leave it out at room temperature for extended periods, and discard it if it develops an unusual smell or texture.
Can you freeze ajitama?
Freezing ajitama is not recommended. Thawed egg whites can become rubbery or watery, and the yolk may turn dry or crumbly, so make a small batch and refrigerate it instead.
What is ajitama marinade made of?
Ajitama marinade commonly combines soy sauce, water, and mirin. Some versions add sake, sugar, or ginger; diluting the soy sauce with water helps keep the eggs from becoming overly salty as they soak.
Why is ajitama difficult to peel?
Ajitama can be difficult to peel when the eggs are very fresh or have not been cooled promptly. After boiling, transfer them to ice water, crack the shell all over, and peel gently under running water to help separate the membrane.
Ajitama Vitamins & Minerals
Vitamins
Biotin
11µg · 37% DV
B12
0.61µg · 25% DV
B2
0.25mg · 19% DV
B5
0.77mg · 15% DV
Minerals
Selenium
17µg · 31% DV
Phosphorus
110mg · 16% DV
Sodium
286mg · 12% DV
Iodine
13µg · 9% DV
Potassium ⭐
74mg · 2% DV
Ajitama Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Ajitama
To burn the 85 calories in 1 piece (medium) (55 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Ajitama?
Ajitama is the Japanese marinated soft-boiled egg served with ramen. The white is set while the yolk stays tender and often slightly runny; after boiling, the egg is steeped in a savoury seasoning that gives it colour and depth of flavour. It is a simple preparation, but the contrast between the firm white and creamy centre makes it a distinctive topping.
In Japan, it is a familiar addition at ramen shops and is also made at home; elsewhere, it is commonly served in ramen restaurants or added to a bowl of noodles at home. It brings protein as well as richness from the yolk. Pair it with broth, vegetables and noodles for a more rounded meal, or serve half an egg when you want the topping without making the bowl too filling.
How Nutritious Is Ajitama?
Nutrient density
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Ajitama Processed?
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Ajitama Contain Allergens?
Contains these allergens:
Which Diets Is Ajitama Good For?
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
Ajitama Fat Profile
SATURATED
1.82g
MONOUNSATURATED
2.26g
POLYUNSATURATED
0.88g
Omega 6:3 ratio 19.3:1
Above the ideal 4:1 (19.3:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.