Teriyaki quail egg skewers

brochettes d'oeufs de caille teriyaki

Teriyaki Quail Egg Skewers

  • People
    For 4
  • Preparation Time
    10 minutes
  • Marinating Time
    1 night
  • Cooking Time
    4 minutes
  • Resting Time
    8 hours
  • Winery Pairing
    Grand Cordon

Ingredients

  • 12 quail eggs
  • 25cl sake
  • 12cl soy sauce
  • 12cl mirin (very mild sake)
  • 25cl water
  • 100g superfine sugar
  • Shichimi (Japanese chili powder) or paprika

Recipe

Step 1. Quail Egg Skewers

  1. Pierce the roundest side of the eggs with a needle or thumbtack to remove the air pocket.
  2. Place them carefully in a saucepan of boiling water and cook for 4 min.
  3. Retrieve them with a skimmer and immediately plunge them into a large bowl of iced water to stop the cooking.
  4. Shell them under a trickle of water and then place in a container.

Step 2. Marinade

Pour the water, sake, soy sauce, and mirin into a bowl. Add the sugar and stir until it dissolves.

Step 3. Assembly

  1. Form skewers of 3 quail eggs. Pour the marinade over the eggs and leave them to marinate overnight.
  2. Grill the quail eggs on a barbecue, coating them with marinade, or in a frying pan with a drizzle of olive oil.
  3. Serve hot with a little shichimi or paprika.
Teriyaki Quail egg skewers portrait food pairing
teriyaki quail eggs

Mumm Grand Cordon

Toasting milestones, personal achievements or simply celebrating friendship with an improvised get-together, the exceptional fresh intensity of Mumm Grand Cordon champagne evokes the exhilaration of life’s most unforgettable moments.

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