Super Simple Quail Egg Jorim with 3:3:1 Golden Ratio
Easy Quail Egg Jorim Recipe Made Simple with the 3:3:1 Golden Ratio
Introducing Quail Egg Jorim, a beloved side dish for all ages! With the simple 3:3:1 ratio of soy sauce, sugar, and water, you can effortlessly make a delicious and impressive Quail Egg Jorim. Perfect as a side for rice or a lunchbox treat, try this recipe for a delightful culinary experience!
Main Ingredients- 1kg peeled quail eggs
Seasoning Ingredients- 1 cup (200ml) regular soy sauce
- 3 Tbsp (approx. 30g) sugar
- 3 cups (600ml) water
- 1-2 sheets dried kelp (kombu)
- 1 cup (200ml) regular soy sauce
- 3 Tbsp (approx. 30g) sugar
- 3 cups (600ml) water
- 1-2 sheets dried kelp (kombu)
Cooking Instructions
Step 1
First, prepare 1kg of peeled quail eggs and rinse them gently under water. After rinsing, drain them thoroughly in a colander. Removing excess moisture will help prevent the jorim from becoming watery and ensure the seasoning coats the eggs evenly.
Step 2
In a pot, combine 3 cups (600ml) of water, 1 cup (200ml) of regular soy sauce, and 3 tablespoons (approx. 30g) of sugar. Add 1-2 sheets of dried kelp and all the peeled quail eggs. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and simmer for about 15 minutes, allowing the eggs to absorb the flavors. During this process, the quail eggs will turn a appetizing color and develop a rich taste.
Step 3
After simmering for about 15 minutes, turn off the heat and carefully remove the dried kelp from the pot. It’s best to remove the kelp promptly to avoid any bitterness. Let the quail eggs cool slightly before transferring them to a suitable container. Pour some of the remaining braising liquid over the eggs to keep them moist. Any leftover braising liquid can be saved and used as a flavorful seasoned soy sauce for other dishes, so don’t discard it!
