Izakaya-style Marinated Quail Eggs
These marinated quail eggs are often served at izakaya (Japanese-style tavern) as a small appetiser as soon as you are seated. Marinated in sweet soy-flavoured sauce, they are surprisingly tasty. And also surprisingly easy to make.Total time does not include time to marinate.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 12 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 12 quail eggs
- 3 tbsp dashi stock
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sake
Instructions
- 1
Place the quail eggs in a saucepan large enough to have eggs in a single layer. Add water to cover the eggs and bring it to a boil over medium high heat. (note 1)
- 2
Boil for 2 minutes (note 1), then turn the heat off. Place a lid on and cook in the hot water for another 2-3 minutes.
- 3
Drain and add cold water to cool the eggs down. When the eggs cool down, peel the shells (note 2).
- 4
Mix the Marinade ingredients in a bowl.
- 5
In a small jar or air-tight container with a volume of minimum 300ml (10.1oz)(note 3), place the eggs and add the marinade. Ensure that all eggs are covered in the marinade.
- 6
Place a lid on and keep them in the fridge for overnight up to 2 days.
- 7
Take the eggs out of the marinade and serve them in a small bowl.