Translation guide
This refers to a Japanese soft-boiled egg that has been marinated in a soy sauce and mirin mixture, commonly used as a topping for ramen. The most natural way to refer to this in Japanese is 味玉 (ajitama), short for 味付け玉子 (ajitsuke tamago).
味玉
soft-boiled egg marinated in soy and mirin
Short for 味付け玉子 (あじつけたまご). The most common term in ramen shops.
To refer to a soft-boiled egg marinated in a soy-mirin sauce, typically served with ramen.
Abbreviation of 味付け玉子. This is the most common and natural term used in ramen shops and everyday conversation.
ラーメンに味玉をトッピングした。
I added a seasoned soft-boiled egg to my ramen.
Literally 'simmered egg'. Can refer to eggs simmered in a soy-based broth, but may not always be soft-boiled or include mirin. Often used interchangeably with 味玉 in casual contexts.
Explicitly states 'soft-boiled seasoned egg'. Used when you need to emphasize the soft-boiled texture, such as in recipes or menus.
半熟味付け玉子の作り方を教えてください。
Please tell me how to make soft-boiled seasoned eggs.
When ordering ramen, you can simply say 「味玉ください」 (あじたまください) to add a seasoned egg. Many shops list it as 味玉 on the ticket machine or menu.
味玉 specifically implies a soft-boiled egg marinated in a sweet soy sauce mixture, while 煮卵 can refer to any egg simmered in a soy-based broth, sometimes hard-boiled. In many ramen shops, they are used interchangeably, but 味玉 is more precise for the soft-boiled, marinated type.
The full form of 味玉. Slightly more formal or descriptive, but still common.
この味付け玉子は半熟でとろっとしている。
This seasoned egg is soft-boiled and runny.
When making simmered eggs, boil them soft and then soak in the marinade.