Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, tri-colour quail eggs & plum daikon. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Quail eggs are considered a delicacy in many parts of the world, including Asia, Europe, and North America. In Japanese cuisine, they are sometimes used raw or cooked as tamago in sushi and often found in bento lunches. In some other countries, quail eggs are considered less exotic.
Tri-Colour Quail Eggs & Plum Daikon is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Tri-Colour Quail Eggs & Plum Daikon is something which I have loved my whole life.
To get started with this recipe, we must prepare a few components. You can cook tri-colour quail eggs & plum daikon using 5 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Tri-Colour Quail Eggs & Plum Daikon:
- Prepare 9 Quail eggs
- Take 1 dash Red vinegar & umeboshi paste
- Take 1 dash Matcha
- Get 1 dash Pasta
- Take 1 dash Daikon radish
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Instructions to make Tri-Colour Quail Eggs & Plum Daikon:
- Boil the quails eggs in boiling water for 3 minutes and peel off the shells.
- Add colour to the eggs by leaving 3 to soak in the red vinegar and umeboshi paste mixture and 3 to soak in matcha.
- Break some strands of pasta in half and toast in the toaster oven to create skewers.
- Skewer the quail eggs with the pasta as in the photo.
- Cut the daikon with a plum flower-shaped cutter and thinly slice. Leave to soak in the red vinegar and plum paste mixture. These flower-shaped daikon make a really cute side dish.
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So that is going to wrap this up with this exceptional food tri-colour quail eggs & plum daikon recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
