Sweet and Salty Simmered Satsuma-Age and QuailEggs

Name: Sweet and Salty Simmered Satsuma-Age and Quail Eggs
Yield: 2 servings
Cuisine: American
Ingredients: 3 Satsuma-age; 10 Quail eggs (in brine); 1 tbsp ☆Sake; 1 tbsp ☆Mirin; 1 tbsp ☆Soy sauce; 100 ml ☆Water

cookpad.japan @cookpad_jp

This is a simple simmered dish that I made by combining ingredients I had on hand.

I dont really have any. For 2~3 servings. Recipe by annnnn

This is a simple simmered dish that I made by combining ingredients I had on hand.

I dont really have any. For 2~3 servings. Recipe by annnnn

cookpad.japan @cookpad_jp

This is a simple simmered dish that I made by combining ingredients I had on hand.

I dont really have any. For 2~3 servings. Recipe by annnnn

This is a simple simmered dish that I made by combining ingredients I had on hand.

I dont really have any. For 2~3 servings. Recipe by annnnn

Saved

Ingredients

2 servings

3Satsuma-age
10Quail eggs (in brine)
1 tbsp☆Sake
1 tbsp☆Mirin
1 tbsp☆Soy sauce
100 ml☆Water

Saved

Steps

1

Cut the satsuma-age into 2cm cubes, and run under hot water to remove the grease. Drain the quail eggs in a sieve.
2

Add ☆ to a pot and bring it to a boil. Add in the ingredients from step 1, and boil over medium heat.
3

Turn off the heat after boiling for about 5 minutes, and let sit for a while to allow the flavors to soak in.
4