Chewy and Delicious Quail Egg Soy Sauce Braised Recipe
Chewy and Delicious Quail Egg Soy Sauce Braised Recipe
Simple Homemade Quail Egg Soy Sauce Braised Dish
This is a detailed recipe for making delicious quail egg soy sauce braised dish at home, where the savory sauce perfectly infuses into the tender quail eggs, making it an irresistible side for rice. It’s a popular choice for kids’ meals or as a snack with drinks!
Main Ingredients- 1 tray of quail eggs (approx. 28 eggs)
- 2-3 pieces of dried kelp (kombu)
- 1 stalk of green onion
- 1/2 onion
- A little sesame oil
- Sesame seeds (optional)
Braising Sauce- 3 cups water (using a paper cup as measurement)
- 5 Tbsp soy sauce
- 2 Tbsp cooking wine (mirin or sake can be substituted)
- 2 Tbsp oligosaccharide (corn syrup or honey can be substituted)
- 1 Tbsp sugar (adjust to taste)
- 3 cups water (using a paper cup as measurement)
- 5 Tbsp soy sauce
- 2 Tbsp cooking wine (mirin or sake can be substituted)
- 2 Tbsp oligosaccharide (corn syrup or honey can be substituted)
- 1 Tbsp sugar (adjust to taste)
Cooking Instructions
Step 1
First, prepare a pot or wok with depth. We’ll be making the braising sauce based on 1 tray of quail eggs (28 eggs). Pour 3 cups of water into the pot using a paper cup for measurement.
Step 2
Add 5 tablespoons of soy sauce to the pot. Soy sauce forms the base flavor of the braised dish.
Step 3
Add 2 tablespoons of cooking wine. Cooking wine helps to remove any gaminess from the quail eggs and adds a savory depth. If you don’t have cooking wine, you can omit this step.
Step 4
Add 2 tablespoons of oligosaccharide. Oligosaccharide adds gloss and sweetness. If oligosaccharide is unavailable, substitute with corn syrup or honey, and adjust the sweetness accordingly.
Step 5
Add 1 tablespoon of sugar. Taste the sauce and adjust the soy sauce, sugar, or oligosaccharide according to your preference. If you prefer it saltier, add more soy sauce; if you like it sweeter, add more sugar or oligosaccharide.
Step 6
Now, place the pot on the stove. We’ll add 2-3 pieces of dried kelp. It’s best to gently wipe off any white salt crystals from the kelp surface with a paper towel before adding it. Kelp enhances the umami flavor.
Step 7
Add 1 stalk of roughly chopped green onion and half an onion. (Optional: adding 4-5 whole garlic cloves at this stage will significantly enhance the aroma.) Start by boiling over high heat, then reduce to medium heat for 10-15 minutes once the liquid boils vigorously. The vegetables will release their delicious flavors into the broth.
Step 8
After simmering for about 10-15 minutes, remove and discard the softened kelp, green onion, and onion. Their flavors have already infused well into the sauce.
Step 9
Now, add the boiled and peeled quail eggs into the sauce. Simmer over medium-low heat for another 10-15 minutes, allowing the eggs to absorb the flavors evenly.
Step 10
After simmering for 10-15 minutes, you’ll notice the quail eggs have turned a delicious brown color. Turn off the heat. If desired, drizzle a little sesame oil and sprinkle with sesame seeds. (Personally, I sometimes omit the sesame oil for a cleaner taste.) Once the quail egg soy sauce braised dish has cooled slightly, store it in an airtight container in the refrigerator to enjoy for days to come. Enjoy your cooking!
