Chewy Quail Egg and Fish Cake Simmer
A Satisfying and Delicious Side Dish: Simmered Quail Eggs and Fish Cakes
This is a savory and flavorful braised side dish that’s perfect for accompanying rice. The delightful texture of quail eggs and the guaranteed deliciousness of fish cakes make this a trustworthy staple for your meals. It’s a dish that’s both simple and incredibly tasty, guaranteed to satisfy everyone at the table.
Ingredients- 450g peeled quail eggs
- 300g small square fish cakes
- 500ml water
- 3 Tbsp soy sauce
- 2 Tbsp anchovy sauce (fish sauce)
- 1 Tbsp oligosaccharide
- A little green onion, chopped
- A little toasted sesame seeds
- 1 Tbsp dried anchovy powder
- 3 pieces dried kelp (dashima)
Cooking Instructions
Step 1
First, let’s prepare the broth for this delicious simmer. In a pot, combine 500ml of water with 1 Tbsp of dried anchovy powder and 3 pieces of kelp. Bring to a boil over high heat. If you don’t have anchovy powder, you can use about 7-10 dried anchovies for a rich broth. Removing the anchovies’ guts before powdering or using them will prevent bitterness and result in a cleaner, more savory broth.
Step 2
Once the broth is boiling, remove the kelp. Add 3 Tbsp of soy sauce and 2 Tbsp of anchovy sauce to season. Then, add the 450g of peeled quail eggs and start simmering over medium heat. Using pre-peeled quail eggs makes cooking much more convenient. You can certainly boil and peel them yourself if preferred.
Step 3
Let the quail eggs simmer gently in the sauce over medium heat for about 10 minutes, allowing them to absorb the flavors. Remember to remove the kelp pieces during this time!
Step 4
Once the quail eggs are partially cooked, add the 300g of small square fish cakes, cut into bite-sized pieces. You can use round fish cakes as well; the taste will be just as good. Stir to ensure the fish cakes are coated in the sauce.
Step 5
Continue to simmer over medium heat, allowing both the fish cakes and quail eggs to cook down in the sauce. Wait until the liquid has reduced to about one-third of its original volume. As the sauce starts to thicken, stir in 1 Tbsp of oligosaccharide to add a glossy sheen and a touch of sweetness.
Step 6
Because we used anchovy powder for the broth, the simmering liquid might appear slightly cloudy. If you prefer a clearer sauce, you can use whole dried anchovies and kelp for the broth initially, and then remove them before adding the quail eggs. Turn off the heat, and finish by generously sprinkling chopped green onions and toasted sesame seeds over the dish, mixing gently. (Tip: If you have garlic scapes, they can be used instead of green onions for a unique aroma!)
Step 7
Transfer the beautifully simmered quail egg and fish cake dish to a serving plate. You’ve now completed a wonderful homemade side dish. Enjoy it with a warm bowl of rice!
