I Can Never Make Enough! Scotch Eggs

Name: I Can Never Make Enough! Scotch Eggs
Yield: 4 servings
Cuisine: American
Ingredients: 250 to 300 grams Ground meat - beef and pork mix; 1/2 Onion; 1 Egg; 3 heaping tablespoons Panko; 2 tbsp Milk; 1 Nutmeg; 1 dash Salt and pepper; 10 Quail eggs; 1 Cake flour; 2 tbsp A. Soy sauce; 2 tbsp A. Mirin; 4 tbsp A. Sake; 2 tbsp A. Sugar; 1 Katakuriko

cookpad.japan @cookpad_jp

You can buy similar meatballs in the ready made food section. I loved those and I used to put them in bentos, but when I tried making them myself, my Scotch eggs were even more delicious! Now this recipe is a family favorite! A real treat.

The sauce is the key. My friends loved this too, and they asked me for the recipe, so I uploaded it. For 3 to 4 servings; 10 scotch eggs. Recipe by Riatan mama

cookpad.japan @cookpad_jp

The sauce is the key. My friends loved this too, and they asked me for the recipe, so I uploaded it. For 3 to 4 servings; 10 scotch eggs. Recipe by Riatan mama

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Ingredients

4 servings

250to 300 grams Ground meat - beef and pork mix
1/2Onion
1Egg
3heaping tablespoons Panko
2 tbspMilk
1Nutmeg
1 dashSalt and pepper
10Quail eggs
1Cake flour
For the sauce:
2 tbspA. Soy sauce
2 tbspA. Mirin
4 tbspA. Sake
2 tbspA. Sugar
1Katakuriko

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Steps

1

Boil and peel the quail eggs (or just use pre-cooked quail eggs). Combine the A. ingredients.
2

Finely chop the onion. Soak the panko in milk.
3

Combine the ground meat, egg, onion, and panko and knead together well.
4

Add salt, pepper, and nutmeg to the meat mixture and mix in. Chill in the refrigerator for about 15 minutes.
5

Cover the quail eggs with the meat mixture and form neat round balls. Coat the meatballs with flour just before frying.
6

Shallow fry the meatballs in enough oil to come up to 1/3 of the way up them over low-medium heat. Roll them around to keep them nice and round.
7

Drain well when cooked. In another pan, bring the combined A. ingredients to a simmer over medium heat.
8

When the sauce is simmering, add the Scotch eggs. Dissolve the katakuriko dissolved in water, and add little by little to the pan.
9

When the sauce has thickened quite a bit and the Scotch eggs are coated, it's done.