Hey everyone, it is John, welcome to my recipe site. Today, we’re going to make a special dish, sweet and salty simmered satsuma-age and quail eggs. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Sweet and Salty Simmered Satsuma-Age and Quail Eggs is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Sweet and Salty Simmered Satsuma-Age and Quail Eggs is something that I’ve loved my entire life.
Great recipe for Sweet and Salty Simmered Satsuma-Age and Quail Eggs. This is a simple simmered dish that I made by combining ingredients I had on hand. Sweet and Salty Simmered Satsuma-Age and Quail Eggs..
To get started with this recipe, we must first prepare a few ingredients. You can have sweet and salty simmered satsuma-age and quail eggs using 6 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Sweet and Salty Simmered Satsuma-Age and Quail
Eggs:
- Get 3 Satsuma-age
- Get 10 Quail eggs (in brine)
- Prepare 1 tbsp ☆Sake
- Make ready 1 tbsp ☆Mirin
- Make ready 1 tbsp ☆Soy sauce
- Take 100 ml ☆Water
The sauce is simmered until its reduced and the seasoning has been absorbed by the eggs, resulting in an addictive sweet and salty dish. it delivers a nice dose of protein and makes a good partner for the jook. As for the braising liquid, it is both savory and sweet, making it a great dipping sauce for fresh or boiled vegetables. Keep in mind that this dish yields a lot of fat. If you make this dish ahead of time, put it in the fridge to cool.
Steps to make Sweet and Salty Simmered Satsuma-Age and Quail
Eggs:
- Cut the satsuma-age into 2cm cubes, and run under hot water to remove the grease. Drain the quail eggs in a sieve.
- Add ☆ to a pot and bring it to a boil. Add in the ingredients from step 1, and boil over medium heat.
- Turn off the heat after boiling for about 5 minutes, and let sit for a while to allow the flavors to soak in.
Pork fat will solidify at the top once cooled. A third of them came from China. Though the Western world has a well documented love affair with nature's perfect food, Asia has an obsession all its own, with an unmatched variety of cured, aged, stained, and even fertilized eggs sold right along side fresh eggs. Katsudon is a popular Japanese dish that consists of tonkatsu (breaded deep-fried pork) and eggs cooked in a sweet and salty broth served over rice. Katsu, or "cutlet" in Japanese, refers to meat that's been pounded thin before being cooked.
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