Mini Ramen Eggs (Ajitsuke Quail Eggs)
Ever since I got quail, this has been the recipe that’s been on my mind. They finally started laying and they’re redeeming themselves. Everyone in my house LOVE jammy ramen eggs, even as a side snack or on top of rice. What better way to use up quail eggs than to make mini ramen eggs! Salty, jammy, and eggy goodness–this might cause you to eat quite a few, albeit tiny, eggs in one sitting. This is slightly diluted because they’re so small and I don’t want the soy sauce to overpower the eggs/make them too salty.
Ingredients
- 10 – 20 quail eggs
- 1/4 cup water plus more for boiling eggs
- 1/2 cup soy sauce
- 4 tablespoons sake
- 2 tablespoons mirin
- 1 teaspoon sugar
- Place 1/8 cup water, 1/2 cup soy sauce, 1/8 cup sake, sugar, and 2 tablespoons mirin in the container you’re going to marinate the eggs in.
- Bring pot of water to boil and boil quail eggs for 2 minutes and 30 seconds (you’ll want to time this) and immediately place into ice water.
- Once cooled, peel the quail eggs and marinate in soy sauce mixture overnight (or at least 3 hours) in the refrigerator. Enjoy!