Fried Meatball-Wrapped Quail Eggs

Updated at: Thu, 17 Aug 2023 10:38:18 GMT

Step 1

Heat water to a light boil and gently immerse quail eggs, "with a calm mind". Boil for 3 minutes. Rotate the eggs to help the yolks stay in the center, "with a calm mind ( 'w' *)"

Step 2

Fill a pan or bowl with a lid with cold water. Add the quail eggs, cover, and "shake, shake" to loosen the shells and make them easier to peel. Try to have a "calm mind for this one (. _ .)"

Step 3

In a new bowl, add the 220g minced pork, 1/2 minced onion, a handful of panko breadcrumbs, 1 large egg, some ketchup and mayo (about 1 Tbs each), and nutmeg, salt, and pepper to taste. Massage together until combined.

Step 4

Place two medium cookie sheets on a table with your meat mixture and peeled quail eggs. Dry your quail eggs and place them on a pan with some flour ("pon, pon, pon"). Coat the eggs in flour and set aside.

Step 5

In the sheet with the flour, add some milk (and more flour if needed) and mix together with the flour to form a thick batter. It should be about a 1:1 ratio, but just eyeball it.

Step 6

Pour panko breadcrumbs into the other sheet.

Step 7

Using your hands, flatten enough of the meat mixture to cover a quail egg into a thin circle. Place a quail egg into the meat patty and gently cover the egg to form a large meatball. Repeat with the rest of the meat and eggs.

Step 8

Cover each meatball in the batter then the panko breadcrumbs. If you have leftover eggs, batter and bread these as well.

Step 9

Heat enough oil to cover your meatballs in a deep, heavy-bottomed pot over medium-high heat. Heat the oil to 325 degrees F, or until a pinch of panko bubbles when added to the pot.

Step 10

Fry your meatballs in batches, flipping halfway for 6-8 minutes until deep golden brown on both sides or until a thermometer inserted into the meat reads 160 degrees F.

Step 11

Remove cooked meatballs and let drain on a plate lined with paper towels, or on top of a wire rack over newspapers (as Imamu does).

Step 12

Serve warm with a drizzle of tonkatsu sauce, and don't forget that lovely cross-section to reveal the quail egg!

Step 13

Optional: Serve with boiled green beans seasoned with sesame seeds and soy sauce, a simple salad, and onion and potato miso soup.

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