Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, sweet and salty simmered satsuma-age and quail eggs. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Sweet and Salty Simmered Satsuma-Age and Quail Eggs is one of the most popular of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Sweet and Salty Simmered Satsuma-Age and Quail Eggs is something that I’ve loved my whole life. They are fine and they look wonderful.

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. It is a specialty of the Satsuma region.

To begin with this recipe, we must first prepare a few ingredients. You can have sweet and salty simmered satsuma-age and quail eggs using 6 ingredients and 4 steps. Here is how you cook it.

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

Eggs:

1. Make ready Satsuma-age
2. Take Quail eggs (in brine)
3. Make ready ☆Sake
4. Get ☆Mirin
5. Take ☆Soy sauce
6. Get ☆Water

Satsuma-imo simmered with lemon, a great bento favorite, and satsuma-imo Maybe satsuma-imo are really designed to be steamed? I like them best that way, when The insides are mixed with cream, butter, sugar and an egg yolk (cinnamon and vanilla are. dousei seikatsu by satsuma age. My bento for today! - egg salad - corn cream korokke - satsuma age - rice with kabocha and spices - apple gummies. Alt name(s) Aren't You Too Sweet Salt-God Sato-San?

Steps 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.

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