Korean · Lunch
Quail Egg Soy Braise
Quail eggs simmered in a soy, garlic and ginger braise finished with mirin and brown sugar for a glossy, savoury-sweet glaze. Served over warm rice with scallion and toasted sesame seeds, this Korean-style banchan pairs tender whites with jammy yolks and deep umami sauce.
$4
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
383Calories
18.2gProtein
14.1gFat
42.8gCarbs
11gSugar
1.3gFiber
2298mgSodium
456mgChol
4.1gSat Fat
280mgPotassium
86mgCalcium
3.1mgIron
1.8mcgVitamin B12
2.1mgVitamin C
gluten-free-adaptable
low-calorie
rich-umami
thirty-min-meals
hidden-gems
low-calorie
Instructions
1
Prep
Boil water in a small pot over high heat. Gently lower in quail eggs and boil 3 minutes until whites are set and yolks remain soft.
2
Cool
Transfer eggs to cold water and let sit 5 minutes until cool, then peel shells completely.
3
Simmer
Combine soy sauce, water, mirin, brown sugar, smashed garlic cloves, and ginger slices in a small saucepan over medium heat for 2 minutes until sugar dissolves.
4
Braise
Add peeled quail eggs to the saucepan, reduce heat to low, and simmer uncovered 8 minutes, spooning sauce over eggs occasionally until reduced by half.
5
Rest
Remove from heat and let eggs sit in sauce 5 minutes to absorb more color and seasoning.
6
Plate
Spoon rice into a bowl, arrange glazed eggs on top, drizzle with remaining sauce, and finish with sesame oil, thinly sliced scallion, and sesame seeds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2424 quail eggs (about 120g)
- 1/2 cup120ml soy sauce
- 4 tbsp60ml water
- 2 tbsp30ml mirin
- 2 tsp2 tsp brown sugar
- 4 cloves4 cloves garlic
- 66 thin slices fresh ginger
- 1 tsp1 tsp sesame oil
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 1 cup190g cooked white rice, to serve
