Chewy King Oyster Mushroom and Quail Egg Soy Braise
Chewy King Oyster Mushroom and Quail Egg Soy Braise
How to Make Delicious Soy Braised King Oyster Mushrooms and Quail Eggs
Discover a rich and deeply flavored soy braise made by first grilling chewy king oyster mushrooms, then simmering them with tender quail eggs in a savory soy sauce mixture. This mushroom and quail egg soy braise is a guaranteed hit with kids and adults alike, making it a perfect side dish that will disappear quickly from your table! Learn how to easily make this delicious recipe at home.
Braising Ingredients- 500g peeled quail eggs
- 3 king oyster mushrooms
- 2 Tbsp cooking oil
- 50ml soy sauce (for braising)
- 400ml water
- 1 concentrated broth cube (or dashi stock)
- 2 Tbsp brown sugar (adjust to taste)
- 1 Tbsp cooking wine (mirin)
- 2 Tbsp oligosaccharide (for glaze and sweetness)
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
Begin by rinsing the 500g of peeled quail eggs under cool running water and draining them in a colander.
Step 2
Trim the tough ends off the 3 king oyster mushrooms. Instead of washing them, gently wipe off any dirt or debris with a paper towel. This method helps maintain their chewy texture.
Step 3
Dice the prepared king oyster mushrooms into bite-sized pieces, about 1.5cm cubes. This size is easy for children to eat and allows the sauce to penetrate well.
Step 4
Heat 2 tablespoons of cooking oil in a pan over medium heat. Add the diced mushrooms and begin to grill them. Starting with medium heat helps to develop their flavor.
Step 5
Continue to grill the mushrooms until their moisture has evaporated and they turn a beautiful, golden brown color. This step is key to achieving a chewy texture and nutty flavor.
Step 6
Once the mushrooms are nicely browned, reduce the heat to medium-low. Pour in 50ml of soy sauce around the edges of the pan. Let it bubble briefly for about 30 seconds to a minute to infuse the mushrooms with the soy sauce flavor.
Step 7
Add the drained quail eggs to the pan. Gently toss them to coat them evenly with the soy sauce mixture. Be careful not to break the delicate quail eggs.
Step 8
Pour in 400ml of water and add the concentrated broth cube (or dashi stock for added umami). Increase the heat to medium-high and bring the mixture to a boil.
Step 9
Once boiling, stir in 2 tablespoons of brown sugar (adjust sweetness as desired) and 1 tablespoon of cooking wine. Maintain medium-high heat and let the mixture simmer and reduce until the sauce is slightly thickened and has coated the ingredients well, allowing the flavors to meld.
Step 10
When the sauce has reduced to your desired consistency, taste it. If it’s too bland, add a little more soy sauce. If it’s too salty, add a splash more water. Adjust the seasoning to your preference and decide when to stop the cooking process.
Step 11
Finally, drizzle in 2 tablespoons of oligosaccharide for a glossy finish and added sweetness, followed by 1 tablespoon of sesame oil for a rich, nutty aroma. Give it a gentle stir to combine.
Step 12
Your delicious soy braised king oyster mushrooms and quail eggs are ready! Enjoy the perfect balance of sweet, savory, chewy mushrooms, and tender quail eggs. Serve over warm rice for a delightful meal. 🙂
