Steps

1. In a small pot, add 10 quail eggs and enough water to cover. Bring to a boil.
   🕒 00:39
2. Once boiling, stir gently for 1 minute, then continue to boil for 3 minutes.
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3. Drain the boiled quail eggs in a colander and rinse with cold water to cool. Let them cool down.
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4. Finely chop 1/4 onion (60g).
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5. Place the cooled quail eggs in a lidded container. Gently shake the container to crack the shells without crushing the eggs. [Key Tip!] Peeling them while submerged in water makes it much easier.
   🕒 01:32
6. Season 200g of thinly sliced pork with 1 tbsp Cooking Sake (Rice Wine), 1/4 tsp Sugar, and 1/4 tsp Salt and Pepper. Knead well.
   🕒 02:08
7. Wrap the seasoned pork slices around the quail eggs, forming them into balls.
   🕒 02:21
8. Once the pork is wrapped, dust the surface with Potato Starch.
   🕒 02:35
9. Heat vegetable oil in a frying pan and arrange the dusted pork meatballs in the pan.
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10. Medium heat. Turn occasionally to brown evenly on all sides.
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11. Once browned, remove the pork meatballs from the pan.
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12. In the same frying pan, add the chopped onion and sauté until softened.
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13. Add 200ml Unsalted Tomato Juice and 100ml water.
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14. Add 1 tsp Grated Garlic, 2 tsp Granulated Consommé, and 1 tsp Sugar. Bring to a boil.
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15. Once simmering, add 50g Penne. Stir briefly to combine, cover with a lid, and simmer over medium-low heat for the specified cooking time.
    🕒 03:57
16. When there are 2 minutes left of the pasta cooking time, return the browned pork meatballs to the pan. Simmer the meatballs while the pasta finishes cooking.
    🕒 04:15
17. Once the penne is cooked and most of the liquid has evaporated, taste and adjust seasoning with salt if needed.
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18. Transfer the cooked ingredients into an oven-safe dish or gratin dish.
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19. Sprinkle 50g Mixed Cheese over the ingredients.
    🕒 05:06
20. Broil in a grill or oven until the cheese is golden brown and bubbly.
    🕒 05:12
21. Once browned, sprinkle with Dried Parsley.
    🕒 05:35
22. For a festive touch, add the star-shaped sliced cheddar cheese, allowing it to melt from the residual heat before serving.
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