Yes, you read it right – Japanese scotch eggs!! These are absolutely delicious and packed with protein. Quail’s eggs are delicate, but full of flavour so these make a perfect finger food dish for dinner parties, or even as a main course served with rice for your dinner. You’ll notice that the sauce is similar to teriyaki chicken, so I guess this dish should be called Teriyaki Scotch Eggs.
300g pork mince
half bunch spring onion
dozen quail’s eggs
salt & pepper
2tbs soy sauce
4 tsp sake
Hard boil the quail’s eggs, then carefully remove the shell. Chop the spring onion. Mix the panko with the milk.
Add the mince, onion, egg and panko mixture along with some salt and pepper to a bowl and mix well with your hands, squeezing through your fists. Then carefully wrap the mixture around a quail’s egg, shape into balls, then sprinkle with flour.
Put vegetable oil in a pan until it’s up to half way, then heat and deep fry the meat balls turning occasionally to achieve a golden brown appearance. Poke with a tooth pick and if the juices run clear (not red), the remove to let rest on a sheet of kitchen paper.
Mix the sauce ingredients (except potato starch) in a different frying pan. When hot, add the meat balls and fry together until well coasted. Then add 1tbs of potato starch to 2tbs water and mix well. Turn off the heat, then mix in the potato starch mixture bit by bit mixing well. Don’t do it all at once or it will congeal too quickly. This will make the sauce stick to the meat ball and create a delicious, sticky goo. Make sure you don’t let the meat balls stand still when adding the mix or you’ll end up with jelly! Then return the pan to a high heat to fry again for another couple of minutes. Serve with greens for a delicious meal.