Japanese Miso-Butter Quail Eggs over Cauliflower Rice

Ingredients

• 12 eggs quail eggs
• 3 tbsp unsalted butter
• 2 tbsp white miso paste
• 4 cups cauliflower rice
• 1 medium cucumber
• 2 stalks green onions(optional)
• 1 clove garlic(optional)
• 1 tsp soy sauce (or tamari)(optional)
• 1 tsp rice vinegar (or apple cider vinegar)(optional)
• 1 tsp neutral oil (for pan)(optional)
• 2 tbsp water(optional)
• to taste kosher salt(optional)
• to taste black pepper(optional)

Instructions

1. 1

   Prep (20 minutes): Rinse quail eggs. Pat dry. Mince garlic (if using). Slice cucumber into thin ribbons or small cubes. Thinly slice green onions (if using).

2. 2

   Cook (20 minutes), Step 1: Bring a small pot of water to a gentle simmer. Add quail eggs and simmer gently for 4 minutes, then transfer to a bowl of cold water to cool. Peel carefully.

3. 3

   Cook (20 minutes), Step 2: In a skillet over medium-low heat, melt butter. Stir in miso paste (and garlic if using) until smooth. Add soy sauce/tamari and 2 tbsp water if needed to loosen the sauce.

4. 4

   Cook (20 minutes), Step 3: Add peeled quail eggs to the miso-butter. Gently braise, turning to coat, for 8–10 minutes until glossy and heated through.

5. 5

   Cook (20 minutes), Step 4: While eggs braise, heat a separate skillet with a small drizzle of neutral oil (if using). Add cauliflower rice, season with salt and pepper, and stir-fry 5–7 minutes until tender and lightly dry.

6. 6

   Cook (20 minutes), Step 5: Toss cucumber with rice vinegar (if using) and a pinch of salt. Plate cauliflower rice, top with miso-butter quail eggs, and garnish with cucumber and green onions (if using).