Steps

1. Place 20 quail eggs in boiling water. Heat for 2 minutes while stirring with chopsticks so that the yolks remain in the center.
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2. After 2 minutes of heating, turn off the heat and let them sit for another 1 minute.
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3. After a total of 3 minutes of heating, drain and cool in cold water to remove the rough heat.
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4. Peel and finely chop 1/2 onion (120g).
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5. Place the chopped onion in a heatproof container.
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6. Add 1.5 tbsp Cooking Sake (Rice Wine) and 1.5 tbsp Mirin (Sweet Rice Wine) to the container, cover with plastic wrap, and microwave for 2 minutes 30 seconds at 600W.
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7. To the translucent onion, add 3 tbsp Soy Sauce, 1.5 tbsp Vinegar, 1 tbsp Sugar, 1 tbsp Sesame Oil, 1 tsp Grated Garlic, 1 tsp Grated Ginger, and 2 tbsp Toasted Sesame Seeds. Mix well.
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8. Place the cooled quail eggs in a lidded container, add a small amount of water, and close the lid.
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9. Shake the container to crack the shells of the eggs. This is the key! Cracking the shells allows water to seep in, making them easier to peel.
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10. Peel the quail eggs while cracking the shells.
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11. Place the peeled quail eggs into a storage container.
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12. Mix the prepared marinade with the eggs and ensure they are fully submerged.
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13. Finely chop 2 stalks of scallions and add them to the marinade.
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14. Refrigerate for 1 to 2 hours, or until the flavors have penetrated. It's ready!
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