Addictive Sweet & Savory Braised Quail Eggs & Nutty Anchovy Stir-fry: Our Family’s Favorite Side Dishes
Stock Up Your Pantry with Our Delicious Homemade Side Dishes: Braised Quail Eggs & Anchovy Nut Stir-fry
Even when our children are far away, and it’s just the two of us, we make sure to enjoy our meals. To ensure we always have something delicious on hand, I’ve prepared these homemade side dishes. This set includes sweet and savory braised quail eggs, which are loved by all ages, and a crunchy, flavorful anchovy and nut stir-fry. These dishes are perfect for busy mornings or evenings and will make your table feel abundant. Experience a richer mealtime with these essential side dishes!
Braised Quail Eggs Ingredients- 1 package boiled quail eggs (approx. 20 eggs)
- 1 handful whole garlic cloves (10-15 cloves)
- 3 Korean chili peppers (cheongyang)
- 1 cup stock (dashi or anchovy stock preferred)
- 3 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp cooking oil
- 3 Tbsp rice syrup or oligodang (adjust sweetness as needed)
- A pinch of sesame seeds (for garnish)
Anchovy Nut Stir-fry Ingredients- 100g dried anchovies (for soup stock)
- 1 handful walnuts (20g)
- 1 handful almonds (20g)
- 3 Tbsp cooking wine (mirin)
- 3 Korean chili peppers or dried red chilies (adjust to taste)
- 1 Tbsp soy sauce
- 2 Tbsp mayonnaise
- 3 Tbsp cooking oil
- 3 Tbsp rice syrup or oligodang
- A pinch of sesame seeds (for garnish)
- 100g dried anchovies (for soup stock)
- 1 handful walnuts (20g)
- 1 handful almonds (20g)
- 3 Tbsp cooking wine (mirin)
- 3 Korean chili peppers or dried red chilies (adjust to taste)
- 1 Tbsp soy sauce
- 2 Tbsp mayonnaise
- 3 Tbsp cooking oil
- 3 Tbsp rice syrup or oligodang
- A pinch of sesame seeds (for garnish)
Cooking Instructions
Step 1
Let’s start with the braised quail eggs. In a pot, combine 1 cup of stock (or water) and 3 tablespoons of soy sauce. Add all the boiled quail eggs. Bring to a boil over high heat, then reduce to medium-low heat and simmer until the liquid has reduced to about half, allowing the eggs to absorb the flavors.
Step 2
Once the liquid has reduced by about half, add 1 tablespoon of oyster sauce and 1 tablespoon of cooking oil for extra flavor. Toss in the whole garlic cloves and the Korean chili peppers, cut into large pieces after removing the stems. Continue to simmer together. You’ll notice a fragrant aroma as the garlic and peppers cook.
Step 3
Finally, add 3 tablespoons of rice syrup or oligodang for sweetness and simmer until glossy. Just before turning off the heat, sprinkle with sesame seeds for a nutty finish. Your delicious braised quail eggs are ready! The sweet and savory taste will be delightful.
Step 4
Now, let’s make the anchovy and nut stir-fry. Heat a dry pan over medium-low heat. Add the dried anchovies, walnuts, and almonds. Stir gently to toast them without burning, until the anchovies are lightly golden and fragrant. Push the anchovies to one side of the pan and add 3 tablespoons of cooking oil around the edges.
Step 5
In the cleared space of the pan, add 1 tablespoon of soy sauce and 3 tablespoons of cooking wine (mirin) and bring to a simmer. Once the soy sauce mixture is bubbling, mix it with the anchovies and nuts, stirring well to ensure the sauce evenly coats everything. This step helps keep the anchovies tender and flavorful.
Step 6
Add the chopped Korean chili peppers (or dried chilies) and stir-fry briefly to add a hint of spice. In the final step, quickly mix in 2 tablespoons of mayonnaise and 3 tablespoons of rice syrup or oligodang for creaminess and a touch of sweetness. Turn off the heat and sprinkle generously with sesame seeds for a final flourish. Your delicious and savory anchovy nut stir-fry is complete!
