Perfectly Balanced Quail Egg Soy Braise: Sweet & Savory!
Perfectly Balanced Quail Egg Soy Braise: Sweet & Savory!
Easy Quail Egg Soy Braise Golden Recipe: Mastering the Soy Sauce to Sugar Ratio
Introducing a golden recipe for ‘Quail Egg Soy Braise’ that’s an absolute rice thief! The perfect harmony of savory and slightly sweet flavors makes it a favorite side dish for the whole family. While overly salty braised dishes can be unappealing, this recipe ensures delicious results by perfectly balancing the soy sauce and sugar ratio. It was so popular that my husband and children, who usually just taste-test, devoured half of the eggs as soon as they were ready! Food is best when warm, but it’s truly at its peak when the flavors are well-balanced between salty and sweet. Experience the magic of having your side dishes disappear in a single day with this foolproof recipe!
Ingredients- 600g peeled quail eggs
- 1.5 cups water or dashi stock (approx. 200ml)
- 2/3 cup soy sauce (approx. 125ml)
- 2/3 cup sugar (approx. 125ml)
- 2 sheets dried kelp (kombu)
Cooking Instructions
Step 1
While boiling and peeling quail eggs yourself is an option, it can be quite time-consuming and tedious. For the quickest and easiest start to your cooking, I highly recommend using pre-peeled quail eggs available at the store. This significantly cuts down on preparation time.
Step 2
Gently rinse the peeled quail eggs under clean running water. This helps remove any potential debris and ensures a more hygienic cooking process.
Step 3
Place the rinsed quail eggs in a pot. Add the measured water (or dashi stock), soy sauce, and sugar. Don’t forget to toss in the 2 sheets of kelp for added umami! With all the ingredients ready, it’s time to simmer them into a delicious quail egg soy braise!
Step 4
Start by simmering over medium heat to allow all the ingredients to meld together. Once the mixture comes to a rolling boil, reduce the heat to low. Let it simmer gently for about 15 minutes. You’ll see the quail eggs beautifully absorb the rich soy sauce color. You don’t need to reduce the sauce completely; simply taste a quail egg. When it has absorbed enough flavor, turn off the heat and let the braise cool completely. Once cooled, transfer the quail egg soy braise to an airtight container for storage. If there’s still a lot of excess sauce, you can simmer it a bit longer before storing. The leftover braising liquid can be repurposed as a flavorful seasoned soy sauce for other dishes.
Step 5
This quail egg soy braise was incredibly popular! My children and husband couldn’t stop taking spoonfuls during breakfast, and half the batch disappeared in no time. It truly highlights how crucial the balance between sweet and savory flavors is in cooking. Thanks to the perfect soy sauce-to-sugar ratio in this recipe, I could easily make a delicious braise that everyone loved.
