Japanese Shoyu-Style Jammy Quail Eggs with Daikon

Ingredients

• 18 eggs quail eggs
• 300 g daikon radish
• 120 ml soy sauce (shoyu)
• 250 ml water
• 30 ml mirin
• 15 ml rice vinegar
• 10 g sugar
• 10 g ginger
• 1 clove garlic
• 2 stalks scallions(optional)
• 1 g kosher salt(optional)

Instructions

1. 1

   Prep (25 minutes): Bring a small pot of water to a gentle boil. Add quail eggs and simmer 4 minutes for jammy centers; immediately transfer to an ice bath for 5 minutes, then peel carefully.

2. 2

   Prep (25 minutes): While eggs cool, peel and cut daikon into thin half-moons. Toss with rice vinegar and a pinch of salt (optional) and set aside to lightly pickle.

3. 3

   Cook (35 minutes): In a saucepan, combine soy sauce, water, mirin, sugar, ginger (sliced), and garlic (smashed). Bring to a low simmer for 10 minutes to meld flavors.

4. 4

   Cook (35 minutes): Add peeled quail eggs to the simmering broth. Maintain a gentle simmer and cook 20 minutes, turning eggs once, until the exterior is lacquered and the yolks stay jammy.

5. 5

   Cook (35 minutes): Remove from heat and let eggs steep in the broth 5 minutes. Serve warm eggs with lightly pickled daikon and sliced scallions (optional).