Chewy Quail Egg and Shiitake Mushroom Soy-Braised Dish
How to Make Delicious Quail Egg and Shiitake Mushroom Soy-Braised Dish
Here’s how to make a delightful soy-braised dish featuring tender quail eggs and chewy shiitake mushrooms! We’re using pre-peeled quail eggs to make the cooking process even easier. This recipe combines a savory soy sauce base with a hint of sweetness, enhanced by a homemade kelp broth for a depth of flavor. It’s the perfect side dish to accompany any meal and will have you reaching for more rice!
Main Ingredients- 270g peeled quail eggs (approx. 1 pack)
- 3 fresh shiitake mushrooms
- 2 sheets of dried kelp (Kombu, approx. 10x10cm)
- 400ml water
Braising Sauce- 7 Tbsp dark soy sauce (for savory depth)
- 2 Tbsp mirin or rice wine (to remove gamey odors and add shine)
- 1.5 Tbsp granulated sugar (to balance the sweetness)
- 2 Tbsp corn syrup or oligodang (for a glossy finish and mellow sweetness)
- A pinch of toasted sesame seeds (for nutty aroma and garnish)
- 7 Tbsp dark soy sauce (for savory depth)
- 2 Tbsp mirin or rice wine (to remove gamey odors and add shine)
- 1.5 Tbsp granulated sugar (to balance the sweetness)
- 2 Tbsp corn syrup or oligodang (for a glossy finish and mellow sweetness)
- A pinch of toasted sesame seeds (for nutty aroma and garnish)
Cooking Instructions
Step 1
First, rinse the peeled quail eggs lightly under running water and drain them well. This initial rinse helps ensure cleanliness.
Step 2
Gently trim the tough stem ends of the shiitake mushrooms. Wash them thoroughly. If you removed the stems, slice the mushroom caps into pieces about 0.2-0.3cm thick. Avoid slicing them too thinly so they retain a pleasant chewiness.
Step 3
Now, let’s prepare the braising sauce. In a bowl or measuring cup, combine the dark soy sauce, mirin, granulated sugar, and corn syrup. Stir well until the sugar is dissolved. Pre-mixing the sauce makes the cooking process much smoother.
Step 4
Next, we’ll make a flavorful kelp broth. In a pot, add the water and the dried kelp sheets. Turn the heat to medium and bring the water to a boil. Once it starts boiling, reduce the heat slightly and simmer for just 2-3 minutes before removing the kelp. This will create a clean and savory kelp stock. Be careful not to over-boil the kelp, as it can release a bitter taste.
Step 5
Add the prepared peeled quail eggs and sliced shiitake mushrooms to the warm kelp broth. Ensure there’s enough liquid to cover the ingredients.
Step 6
Pour the pre-mixed braising sauce over the ingredients in the pot. Turn the heat up to high. Starting with high heat helps the flavors meld initially.
Step 7
Once the liquid comes to a rolling boil, reduce the heat to medium. Partially cover the pot and let it simmer gently for about 15 minutes, allowing the flavors to penetrate the ingredients. Keep an eye on it to prevent burning.
Step 8
After 15 minutes, remove the lid and adjust the heat to medium-low. Stir the ingredients occasionally with a spoon and continue to simmer until the sauce has reduced to a syrupy consistency. Gently stir to prevent sticking, and continue cooking until you reach your desired thickness.
Step 9
Once the braising is complete, carefully transfer the quail eggs and shiitake mushrooms to a serving dish. Sprinkle generously with toasted sesame seeds for a final touch of nutty flavor and visual appeal. Your delicious, rice-companion side dish is ready to be enjoyed!
