Japanese Miso-Butter Quail Eggs over Cabbage Rice

Ingredients

• 18 eggs Quail eggs
• 6 cups shredded Green cabbage
• 3 tbsp Unsalted butter
• 2 tbsp White miso paste
• 1 tbsp Soy sauce (or tamari)
• 1 tsp Rice vinegar
• 1 clove Garlic(optional)
• 1 tsp grated Fresh ginger(optional)
• 1 tsp Neutral oil (for cooking cabbage)
• 2 tbsp Water
• 1/4 tsp Black pepper(optional)

Instructions

1. 1

   Prep (25 minutes total): Shred the cabbage finely. If using garlic and ginger, mince/grate them. Set a steamer basket or a small pot with a steamer insert ready.

2. 2

   Cook quail eggs (about 10 minutes): Bring water to a gentle simmer. Steam quail eggs for 5–6 minutes for jammy yolks, then immediately transfer to cold water to stop cooking. Peel carefully.

3. 3

   Cook cabbage “rice” (about 10 minutes): In a skillet over medium heat, warm the neutral oil. Add cabbage, water, garlic (if using), and ginger (if using). Stir-fry/sauté until softened and slightly dry, 6–8 minutes. Season with black pepper if desired.

4. 4

   Make miso-butter glaze (about 3–5 minutes): In the same skillet (or a small saucepan), melt butter. Whisk in miso paste, soy sauce, and rice vinegar. Cook just until smooth and glossy, 1–2 minutes. Turn heat to low.

5. 5

   Glaze and serve (about 2–3 minutes): Add peeled quail eggs to the miso-butter mixture and spoon glaze over them until coated and warmed through, 1–2 minutes. Serve the miso-butter quail eggs over the cabbage “rice” bed.