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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Think of this appetizer as deconstructed deviled eggs, with both a spicy sauce and a seasoning mix for dipping. Ingredients:
2 dozen quail eggs |
1/2 cup mayonnaise |
about 1 tbsp. wasabi paste |
1/2 teaspoon toasted sesame oil |
1/2 teaspoon soy sauce |
1/4 teaspoon kosher salt |
1/4 cup furikake |
Directions:
1. Put quail eggs in a medium pot and cover with 2 in. cold water. Over high heat, bring to a boil, then simmer 5 minutes. Drain eggs and transfer to a bowl of ice water to cool. Crack shells all over, return to water, and let sit 2 minutes (this loosens the shells). Peel eggs.
2. Combine mayonnaise, wasabi to taste, sesame oil, soy sauce, and salt in a small bowl. Put furikake in another small bowl. Serve both with eggs for dunking.
3. *Find quail eggs at Asian and farmers' markets and furikake-a savory mix of sesame seeds, seaweed, and dried fish-at well-stocked grocery stores, Japanese markets, and
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