Shiny Quail Egg Jorim with Dried Shiitake Mushrooms
Quail Egg Jorim, Made Delicious by Anyone with Dried Shiitake!
For homes with growing children, what protein-rich side dish is better than quail eggs? Let’s explore a quail egg jorim recipe that captivates the palate with the addition of dried shiitake mushrooms. Zoom! Let’s go!
Ingredients
- 30 quail eggs (approx. 270g)
- 1 handful dried shiitake mushrooms (approx. 20g)
- 100ml water (for soaking mushrooms)
Braising Liquid (Tablespoon Measurement)
- 1 cup water
- 5 tablespoons soy sauce
- 2 tablespoons rice wine (mirin or cooking sake)
- 1 tablespoon sugar
- 1 tablespoon corn syrup (oligosaccharide)
- 1 cup water
- 5 tablespoons soy sauce
- 2 tablespoons rice wine (mirin or cooking sake)
- 1 tablespoon sugar
- 1 tablespoon corn syrup (oligosaccharide)
Cooking Instructions
Step 1
First, place the dried shiitake mushrooms and half a cup of water (100ml) in a resealable bag or bowl. Let the mushrooms soak until they are fully rehydrated, which should take about 10-15 minutes. This process will infuse the braising liquid with the mushrooms’ deep umami flavor.
Step 2
Once rehydrated, lightly rinse the shiitake mushrooms under running water to remove any grit. Trim off the tough, woody stems. Don’t discard the stems; they can be simmered along with the mushroom caps to add extra depth of flavor. If you are using pre-sliced dried shiitake mushrooms, you can skip the step of trimming the stems.
Step 3
Rinse the pre-peeled quail eggs under cool running water and drain them well. Our time is precious, so I always opt for pre-peeled quail eggs for convenience!
Step 4
In a pot, combine all the ingredients for the braising liquid: 1 cup of water, 5 tablespoons of soy sauce, 2 tablespoons of rice wine, 1 tablespoon of sugar, and 1 tablespoon of corn syrup. Mix them well. Then, add the prepared quail eggs and the shiitake mushrooms (including the soaking water). Pouring in the soaking water is key to developing a rich flavor.
Step 5
Turn the heat to high and bring the liquid to a boil. Once boiling, reduce the heat to medium, cover the pot, and let it simmer for about 10 minutes. This allows the flavors to meld and the quail eggs to absorb the seasoning.
Step 6
After 10 minutes, remove the lid and continue to simmer over medium-low heat for another 5 minutes, or until the liquid has reduced to a glaze and the quail eggs are glossy. Keep an eye on it to prevent the liquid from evaporating completely.
Step 7
Finally, taste the jorim and adjust the seasoning to your preference. If it’s not salty enough, add a little more soy sauce. If it’s not sweet enough, add half a tablespoon more corn syrup. If it happens to be too salty, you can add a splash of water to balance it out. I personally added an extra half tablespoon of corn syrup for that perfect sweet and savory balance.
Step 8
And that’s it! Wasn’t that easy? I like my jorim with a little bit of sauce left, so I finished it this way. Feel free to simmer it longer if you prefer a drier consistency. Enjoy!
Step 9
While quail egg jorim is a common dish, adding dried shiitake mushrooms significantly elevates its flavor profile, making it much more delicious.
Step 10
Those who have experimented with various jorim recipes might notice that other recipes often use more soy sauce. However, by incorporating ingredients like dried shiitake mushrooms that provide natural umami, you can reduce the amount of soy sauce while still achieving a deep and satisfying taste, leading to a healthier dish.
Step 11
When this jorim is completely cooled and refrigerated, the quail eggs develop a wonderfully chewy and firm texture, similar to those convenient, pre-cooked quail eggs you find at convenience stores. Of course, you can also enjoy it warm, heated gently, for a softer, more delicate texture. It’s delicious either way!
