Super Easy Quail Egg Soy Sauce Braise for Kids
The Easiest Quail Egg Soy Sauce Braise Recipe for Everyday Kid’s Side Dish!
What’s a better side dish for kids than quail eggs braised in soy sauce? I’ve made this recipe to be perfectly balanced – not too sweet, not too salty. You can even mix the rich braising liquid with rice! It’s one of the dishes kids absolutely adore. A guaranteed hit for picky eaters!
Main Ingredients
- 2 bags (approx. 400g) pre-peeled quail eggs
- 1 bag (approx. 150g) king oyster mushrooms
Savory Braising Sauce
- 1 + 1/2 cups soy sauce (240ml)
- 1/2 cup mirin (rice wine) (120ml)
- 3 Tbsp sugar (approx. 30g)
- 1/2 cup corn syrup or rice syrup (120ml)
- 3 cups water (720ml)
- 1 + 1/2 cups soy sauce (240ml)
- 1/2 cup mirin (rice wine) (120ml)
- 3 Tbsp sugar (approx. 30g)
- 1/2 cup corn syrup or rice syrup (120ml)
- 3 cups water (720ml)
Cooking Instructions
Step 1
Prepare two bags of pre-peeled quail eggs. These are convenient as they save you the peeling time. (This is about 400g in total.)
Step 2
Rinse the pre-peeled quail eggs lightly under running water and drain them thoroughly in a colander. This helps the braising liquid penetrate better.
Step 3
Clean the king oyster mushrooms and slice them into pieces roughly the same size as the quail eggs, about 1 to 1.5 cm thick. Try not to cut them too small, as they might break apart as they cook.
Step 4
Now, let’s make the delicious braising sauce, the heart of this dish. In a large pot, combine 1.5 cups of soy sauce, 1/2 cup of mirin, 3 tablespoons of sugar, 1/2 cup of corn syrup, and 3 cups of water. Stir everything together well. Bring the mixture to a boil, then reduce the heat slightly.
Step 5
Once the sauce starts boiling, carefully add the drained quail eggs to the pot.
Step 6
After the quail eggs have cooked for a bit, add the sliced king oyster mushrooms. Start by boiling over medium-high heat, then reduce to medium heat once it boils. Let it simmer for about 15-20 minutes, allowing the flavors to meld. If it tastes a bit bland, you can add a little more soy sauce or corn syrup (or rice syrup) to adjust the seasoning.
Step 7
When the sauce has reduced and is almost syrupy, turn the heat back up to medium-high to evaporate any remaining moisture quickly. This will give the quail eggs a nice sheen and concentrate the flavor. Just before turning off the heat, sprinkle some toasted sesame seeds over the top for an extra nutty aroma. Your delicious quail egg soy sauce braise is ready!
