An easy appetizer recipe using quail eggs and chikuwa, simply rolled and pan-fried. The sweet and savory yakiniku sauce makes them so addictive, you won't be able to stop after one bite. Perfect for holiday snacks or a simple side dish.
Ingredients
Main Ingredients (2 servings)
- Quail eggs 10
- Chikuwa (fish cake tubes) 5
- Potato Starch 1 tbsp
- Vegetable Oil (for frying) as needed
Seasonings
- Yakiniku sauce 1 tbsp
Steps
- Boil plenty of water in a pot and add 10 quail eggs. Cook for 4 minutes. (Tip!) To keep the yolks centered, stir the eggs with chopsticks for 1-2 minutes while boiling.
- Once boiled, transfer to cold water and let cool down.
- Once the quail eggs have cooled, place them in a lidded container with a small amount of water. Close the lid and shake to crack the shells, making them easier to peel. (Tip!) Shaking in a container creates cracks and allows water to seep in, making peeling much easier.
- Peel the shells off the quail eggs.
- Cut 5 chikuwa in half lengthwise with a knife.
- Place the cut chikuwa into a food bag.
- Add the drained quail eggs and 1 tbsp Potato Starch to the bag. Close the bag and shake to coat the eggs evenly with potato starch.
- Place one quail egg into the hollowed-out part of the chikuwa. (Tip!) Cutting the chikuwa in half creates a perfect notch for the quail egg to sit in, making it easier to roll.
- Roll the chikuwa around the quail egg and secure the seam with a toothpick.
- Heat Vegetable Oil as needed in a frying pan over medium heat.
- Once the pan is hot, place the quail egg and chikuwa rolls in the pan.
- Cook, flipping occasionally, until golden brown on all sides.
- Once browned, add 1 tbsp Yakiniku sauce and toss to coat everything evenly.
- Once the yakiniku sauce has coated the rolls, turn off the heat and transfer to a plate.
- Serve with mayonnaise on the side for an extra delicious touch.
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