Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, sweet and salty simmered satsuma-age and quail eggs. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Sweet and Salty Simmered Satsuma-Age and Quail Eggs is one of the most well liked of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Sweet and Salty Simmered Satsuma-Age and Quail Eggs is something that I have loved my whole life. They’re nice and they look wonderful.

Whether You Can Be With Them Or Not - We Are Here To Help Show Your Loved Ones You Care. Sweet and Salty Simmered Satsuma-Age and Quail Eggs is one of the most popular of current trending meals on earth. It's simple, it is quick, it tastes delicious. It is appreciated by millions daily.

To get started with this particular recipe, we must prepare a few ingredients. You can cook sweet and salty simmered satsuma-age and quail eggs using 6 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Sweet and Salty Simmered Satsuma-Age and Quail

Eggs:

1. Take 3 Satsuma-age
2. Get 10 Quail eggs (in brine)
3. Prepare 1 tbsp ☆Sake
4. Get 1 tbsp ☆Mirin
5. Take 1 tbsp ☆Soy sauce
6. Get 100 ml ☆Water

Sweet and Salty Simmered Satsuma-Age and Quail Eggs. Satsuma-age (薩摩揚げ) is a fried fishcake originating from Kagoshima, Japan. Surimi and flour is mixed to make a compact paste that is solidified through frying. Sweet Peep - Spring Easter Chick and Rainbow Eggs - Cinnabar Canary modern The most common satsuma egg material is ceramic.

Instructions to make Sweet and Salty Simmered Satsuma-Age and Quail

Eggs:

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.

Surimi and flour is mixed to make a compact paste that is solidified through frying. Sweet Peep - Spring Easter Chick and Rainbow Eggs - Cinnabar Canary modern The most common satsuma egg material is ceramic. Turn on CC for English and Spanish Subtitles! By frying the satsuma-age until browned, it becomes crispy and chewy. So the texture is better and they become more satisfying.

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