Izakaya-style Marinated Quail Eggs

Method7 steps

1. 1

   Step 1: Put all 12 quail eggs in a saucepan in one layer and add enough cold water to cover them. Bring to a boil over medium-high heat, then boil for 2 minutes. For more centered yolks, gently roll the eggs in the water while it heats and during the first minute of boiling.

   Boil the quail eggs · 2 minUses 12 quail eggs · Cold water to cover the quail eggs for boiling; drained off

2. 2

   Step 2: Turn off the heat under the egg pan from step 1. Cover and leave the eggs in the hot water for a further 2–3 minutes, until hard-boiled with fully set whites and yolks.

   Uses quail eggs after the initial two-minute boil

3. 3

   Step 3: Drain the hard-boiled eggs from step 2, discarding the cooking water, and cool them in cold water. Drain, gently shake them in the pan to crack the shells, then peel from the rounded end. A little cold water in the pan can help loosen the shells.

   Uses 12 hard-boiled quail eggs in their cooking water · Cold water for cooling and, if needed, loosening the shells; drained off

   
4. 4

   Step 4: Mix all 3 tbsp ready dashi, 2 tbsp soy sauce, 2 tbsp mirin and 1 tbsp sake in a small bowl.

   Uses 3 tbsp ready dashi stock · 2 tbsp soy sauce · 2 tbsp mirin · 1 tbsp sake

5. 5

   Step 5: Put all the peeled eggs from step 3 into a small jar that holds at least 300 ml. Pour in all the marinade from step 4, ensuring the eggs are fully submerged. Alternatively, use a zip-lock bag and turn it occasionally during refrigeration to distribute the marinade.

   Uses 12 cooled and peeled quail eggs · complete dashi-soy marinade

6. 6

   Step 6: Cover the jar from step 5 and refrigerate the eggs in their marinade for about 8 hours or overnight. For a stronger flavor, leave them refrigerated for up to 2 days.

   Refrigerate quail eggs in marinade · 480 minUses peeled quail eggs submerged in marinade

7. 7

   Step 7: Lift all 12 marinated eggs from step 6 out of the liquid, drain and serve in a bowl. Discard the remaining used marinade.

   Uses All 12 eggs, lifted out and drained from the marinade