Braised Baby Potatoes and Quail Eggs: The Perfect Harmony of Sweet and Salty, a Side Dish Staple
Braised Baby Potatoes and Quail Eggs: The Perfect Harmony of Sweet and Salty, a Side Dish Staple
How to Make Braised Baby Potatoes and Quail Eggs: A Mildly Seasoned, Non-Salty Side Dish Recipe
Introducing our Braised Baby Potatoes and Quail Eggs, where plump quail eggs and fluffy potatoes create a divine combination. With a mild and not-too-salty seasoning, it’s a safe and delicious choice for children’s meals, and an absolute must-have with rice. Adding baby potatoes to a standard braised dish makes it even richer and more flavorful. Perfect for special occasions or as an everyday side dish that will grace your table, discover this ultimate side dish recipe now!
Ingredients- Baby potatoes: 600g
- Hard-boiled quail eggs: 400g
- Onion: 1 (medium-sized)
- Dried kelp (dashima): 5-6 pieces (approx. 5x5cm)
Seasoning- Soy sauce: 9 Tbsp
- Sugar: 3 Tbsp
- Cooking wine (Mirin, etc.): 3 Tbsp
- Minced garlic: 1 Tbsp
- Minced ginger: 1/3 Tbsp (or a pinch of ginger powder)
- Sesame oil: 1 Tbsp
- Black pepper: a pinch
- Soy sauce: 9 Tbsp
- Sugar: 3 Tbsp
- Cooking wine (Mirin, etc.): 3 Tbsp
- Minced garlic: 1 Tbsp
- Minced ginger: 1/3 Tbsp (or a pinch of ginger powder)
- Sesame oil: 1 Tbsp
- Black pepper: a pinch
Cooking Instructions
Step 1
Thoroughly wash the 600g of baby potatoes under running water, scrubbing with a brush to remove any dirt or debris. If you prefer to braise them with the skin on, simply ensure they are clean. Alternatively, for a cleaner texture, you can peel them thinly. After peeling, soak the potatoes in cold water for about 10 minutes to remove excess starch, then drain. (If using larger potatoes, cut them into 2-3cm chunks.)
Step 2
Prepare 400g of store-bought hard-boiled quail eggs. Since they are already peeled, cooking becomes much simpler. Rinse them lightly under running water to remove any surface impurities.
Step 3
Prepare one medium-sized onion. Slice it into thick strips, about 2cm wide. Slicing the onion this way allows its sweetness to infuse into the braising liquid and maintains a pleasant texture.
Step 4
Prepare 5-6 pieces of dried kelp (dashima), approximately 5x5cm each. Soak the kelp in 500ml of clean water for about 10 minutes to create a flavorful dashima broth. (You can also use anchovy-dashima broth or rice water instead of plain dashima broth.)
Step 5
In a mixing bowl, combine 9 Tbsp soy sauce, 3 Tbsp sugar, 3 Tbsp cooking wine, 1 Tbsp minced garlic, and 1/3 Tbsp minced ginger. Stir well until the sugar dissolves to create the seasoning sauce. If you don’t have fresh minced ginger, you can omit it or use a tiny pinch of ginger powder.
Step 6
In a pot or deep pan suitable for braising, heat 2-3 Tbsp of cooking oil over medium-low heat. Add the sliced onions and sauté for 1-2 minutes until they become translucent. Sautéing the onions first enhances their sweetness and aroma.
Step 7
Pour the prepared 500ml of dashima broth over the sautéed onions. (You can remove the kelp pieces before adding the broth, or leave them in to simmer for extra umami. Leaving them in will further enhance the kelp’s savory flavor.)
Step 8
Add the drained baby potatoes to the pot. Braising them whole preserves their attractive round shape and minimizes breakage when cooked.
Step 9
Gently add the prepared hard-boiled quail eggs to the pot.
Step 10
Pour all of the pre-made seasoning sauce into the pot. All the ingredients and seasoning are now combined!
Step 11
This recipe involves briefly sautéing the onions first to release their aroma, then adding all other ingredients and seasoning together. This makes the cooking process very simple. You can simply add everything to the pot and let it simmer.
Step 12
Cover the pot with a lid and bring it to a rolling boil over high heat for about 5 minutes. This step ensures the baby potatoes cook through and become tender, while also allowing the flavors to meld.
Step 13
After 5 minutes, remove the lid, reduce the heat to medium, and continue to simmer for about 10 minutes. Allow the liquid to reduce to a saucy consistency, ensuring the ingredients are well-coated with the delicious braising sauce.
Step 14
When the sauce has thickened and the ingredients are glossy, it’s almost ready. It’s best not to stir dishes with potatoes too frequently while braising. Gently stir with a spatula to prevent the potatoes from breaking apart and maintain their shape.
Step 15
Just before turning off the heat, drizzle in 1 Tbsp of sesame oil and sprinkle with a pinch of black pepper. The nutty aroma of sesame oil and the slight bite of pepper will further enhance the dish’s flavor. Enjoy your delicious meal!
