Nutritious & Delicious Quail Egg Jorim Recipe
Nutritious & Delicious Quail Egg Jorim Recipe
How to Make Quail Egg Jorim
Introducing quail egg jorim, a staple banchan (side dish) that’s a true rice thief! The bouncy quail eggs and chewy shishito peppers create a magical dish that will have you devouring bowls of rice. Make a generous batch of this essential side dish, and it’ll be a reliable addition to your table for days to come. We’ll even share the secret to infusing it with a deep, delicious flavor without any gaminess, using black tea!
Main Ingredients- 3 packs quail eggs (approx. 45 eggs)
- 1 handful shishito peppers
Cooking Instructions
Step 1
First, the foundation of a delicious jorim is a flavorful broth! Steep 1 black tea bag in 1 cup of boiling water to create a concentrated brew. The slight astringency of the black tea helps eliminate any gaminess from the quail eggs and adds a subtle aroma and an appetizing color. You’ll use this steeped tea water directly.
Step 2
Prepare the quail eggs by peeling them. For the shishito peppers, wash them thoroughly and then snip off the stems with scissors. Removing the stems allows the sauce to penetrate better and makes for a prettier presentation. Now, combine the peeled quail eggs, prepared shishito peppers, 1/2 cup soy sauce, 1 Tbsp sugar, and the steeped black tea water in a pot.
Step 3
Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer until it reduces to your desired consistency, about 10-15 minutes, by opening the lid occasionally. The jorim is ready when the sauce has nicely coated the quail eggs and shishito peppers! The ratio of soy sauce to water is crucial for the final taste. Adjust the amount of soy sauce or water to suit your preference so it’s neither too salty nor too bland. I usually find a 1:2 ratio of soy sauce to water (1/2 cup soy sauce, 1 cup water) to be perfect. Enjoy your delicious quail egg jorim and create a satisfying meal!
