Quail Egg and Shiitake Mushroom Soy Braise
Easy Homemade Side Dish: Delicious Shiitake Mushroom and Quail Egg Soy Braise Recipe
When it’s hot and humid, standing over the stove can be a chore. That’s why I love preparing simple side dishes like this Shiitake Mushroom and Quail Egg Soy Braise, which can be kept in the fridge and enjoyed with any meal. It’s a perfect example of a convenient make-ahead banchan.
Main Ingredients- 25 Quail eggs
- 9 Dried shiitake mushrooms (or 4-5 fresh shiitake mushrooms)
- 10 Cloves garlic
Braising Liquid Ingredients- 400ml Anchovy broth
- 7 Tbsp Soy sauce
- 1 Tbsp Sugar
- 1 Tbsp Mirin (rice wine)
- 3 Tbsp Corn syrup (or Oligosaccharide)
- 400ml Anchovy broth
- 7 Tbsp Soy sauce
- 1 Tbsp Sugar
- 1 Tbsp Mirin (rice wine)
- 3 Tbsp Corn syrup (or Oligosaccharide)
Cooking Instructions
Step 1
First, prepare the quail eggs. Boil 25 quail eggs in plenty of water until hard-boiled. Once boiled, rinse them under cold water; peeling them while still warm will make it much easier. For the garlic, trim the root ends of the cloves and set them aside.
Step 2
Slice the 10 peeled quail eggs and the prepared garlic cloves into thick slices. This way, the garlic’s aroma will infuse beautifully into the braising liquid, and they will be easy to eat.
Step 3
If using dried shiitake mushrooms, soak them in lukewarm water for about 30 minutes until rehydrated. Rinse the rehydrated mushrooms thoroughly under running water to remove any debris. Trim the tough stem ends, then slice them into 2-3 thick pieces. If using fresh shiitake mushrooms, simply wash them, trim the stems, and slice thickly.
Step 4
Now, let’s make the delicious braising liquid. Pour 400ml of anchovy broth into a pot. Add 7 tablespoons of soy sauce, 1 tablespoon of sugar, 1 tablespoon of mirin, and 3 tablespoons of corn syrup. Bringing this mixture to a simmer beforehand helps the flavors penetrate the ingredients better.
Step 5
Once the prepared liquid comes to a rolling boil, add all the sliced shiitake mushrooms and the quail eggs. Bring it back to a boil over high heat, then reduce the heat to medium. Continue to simmer uncovered until the liquid is reduced by about one-third (to roughly 2/3 of its original volume), allowing it to become syrupy. Stir occasionally to prevent sticking.
Step 6
When the liquid has become nice and syrupy, add the sliced garlic and continue to cook over medium-low heat for another 4 minutes. This step allows the garlic’s fragrance to gently infuse into the braise. Turn off the heat and let it cool slightly; the flavors will continue to meld and deepen, resulting in a delicious Shiitake Mushroom and Quail Egg Soy Braise. Store in an airtight container in the refrigerator for it to last for several days.
