Ingredients
Units
Scale
- 12 oz quail eggs
- 1/2 cup soy sauce
- 3 tbsp fish sauce or Yondu
- 3/4 cup mirin
- 1/4 cup sugar
- 1/4 cup water
- 15 garlic cloves
- 8 oz shishito peppers (or your choice of peppers)
Instructions
- Prepare the Eggs:
If using pre-peeled quail eggs, rinse them under cold water and drain. If using whole quail eggs, boil them for 4-5 minutes in salted water, then cool and peel. - Make the Sauce:
In a pot, combine soy sauce, fish sauce (or Yondu), mirin, sugar, water, and garlic cloves. Bring the mixture to a boil over high heat and cook for 2-3 minutes until the garlic is tender. - Add the Peppers:
Add the shishito peppers and let them cook for another 2-3 minutes, adding a bit of spice to the sauce. - Cool the Sauce:
Turn off the heat and allow the sauce to cool to room temperature. This prevents the egg whites from becoming too rubbery and the yolk too dry. Once the sauce is cool, add the quail eggs and mix well. - Mix in the Eggs:
Once the sauce is cool, add the quail eggs and mix well. Transfer to an airtight container and store in the refrigerator. You can enjoy your Braised Quail Eggs hot or cold, depending on your mood!
Notes
I used pre-peeled quail eggs for convenience, but you can also cook and peel them yourself. You can even substitute with 6 large eggs if you prefer!
- Prep Time: 15 mins
- Cook Time: 5 mins
