Japanese Miso-Butter Quail Eggs with Shichimi-Like Spice

Ingredients

• 12 eggs quail eggs
• 2 tbsp unsalted butter
• 1.5 tbsp white miso (shiro miso)
• 1 tbsp soy sauce (low-sodium if available)
• 1 tsp rice vinegar
• 0.5 tsp smoked paprika
• 0.25 tsp ground ginger
• 0.25 tsp ground black pepper
• 0.25 tsp chili flakes
• 6 oz spinach
• 1 clove garlic(optional)
• 1 tsp neutral oil (avocado/canola)(optional)
• 2 tbsp water(optional)

Instructions

1. 1

   Prep (15 minutes total): Bring a small pot of water to a gentle simmer. If using garlic, mince it. Rinse spinach and set aside.

2. 2

   Cook eggs (12 minutes total): Gently lower quail eggs into simmering water and maintain a gentle simmer. Cook for 6 minutes, then transfer to a bowl of cold water to stop cooking. Peel carefully.

3. 3

   Make miso-butter glaze: In a small saucepan over low heat, melt butter. Whisk in miso, soy sauce, rice vinegar, smoked paprika, ginger, black pepper, and chili flakes. Add 1–2 tbsp water only if needed to loosen into a glossy glaze.

4. 4

   Glaze eggs: Add peeled quail eggs to the saucepan and gently turn to coat. Simmer on low for 2–3 minutes until lightly glazed and warmed through.

5. 5

   Sauté spinach (finish serving): Heat oil in a skillet over medium-high. Add spinach (and garlic if using) and sauté 1–2 minutes until just wilted. Season lightly with a pinch of salt if needed.

6. 6

   Serve: Arrange spinach on plates and top with glazed miso-butter quail eggs. Spoon any remaining glaze over the eggs.