How to Make Soft and Runny Quail Egg Yakitori (Uzura no Tamago)
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- Опубліковано 21 чер 2020
- This week's Yakitori lesson is the soft runny Quail Egg Skewer. These soft boiled egg skewers called Uzura no Tamago are very popular in Yakitori shops in Japan. To keep it soft with a runny yolk, you have to be very precise when boiling and peeling each egg.
In this video we will cover the process of boiling, peeling, marinating, skewering, and grilling the Quail Eggs so you can make the perfect runny yolk skewer at home!
Ingredients:
Quail Eggs (Found at Asian grocery stores)
Tare ( from previous tutorial • How to Make Yakitori T... )
Mirin
Vinegar
Ice
Optional - Soy Sauce, Konbu
Equipment Used:
-6 Inch Round skewers
-Misc Bowls/containers
-Grill (Electric Livart Orange Barbecue grill used in this video)
-Optional Blowtorch (to add char to chicken bones)
Equipment Links:
Iwatani Blowtorch Amazon: amzn.to/2zIseuy
Livart Electric Grill: bit.ly/blackgrill
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Note:
There are many ways to make Yakitori and the methods are slightly different depending on the region or traditions passed down the shops in Japan. This video shows the method I came up with based on what I learned from Yakitori masters in Japan and the US. Combining those learnings, I've adapted the steps and put together the easiest or tastiest method for me, which I hope works for you too!
Feel free to adjust any of the steps to match your style as what I love about Yakitori culture is that it's a cuisine that promotes individual freedom of expression. - Навчання та стиль
Thanks for all your content, I hope you never stop sharing. I'm using your knowledge to overcome ptsd without meds and while its hard im focusing all that energy into making the best yakitori after yours. Thanks again this has been a very fun learning experience
I, just got myself started raising quails,and that recipe is exactly what I, was looking for... A simple, tasteful and healthy, delicacy ...
Love & Light Yakitoriguy, from Québec.
Nice, hope you enjoy these skewers soon!
This is awesome! Thank you for sharing. My favorite restaurant used to do this but I could never figure out how. This is awesome
Thank you so much for taking your time and teaching everyone diligently
Thanks for watching!
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Your channel is incredible
Great job
Thanks!
nice job chef
Woooooooow those look delicious
They are! Hope you try making them!
you are amazing
I tried quail egg yakitori at Torimatsu in Gardena (on your recommendation) and it was lovely! I've not been able to find fresh quail eggs locally but I'm considering trying...admittedly it will be sub-par and absolutely hard boiled...the southeast Asian canned quail eggs, as it is all I can find. I imagine your recommendation would likely be "yikes don't bother" but if I was going to try that route anyway for grins, any recommendations otherwise? I imagine the salt content will be higher so a marinade should be a bit lighter on the shoyu for that reason.
Oh my oh my 🤤
oh la la
I found mine came out perfect at 2min 15sec. Vinegar is good to use because if the white bursts out of the shell, it makes it instantly coagulate instead of spreading through the water.
Definitely can depend on altitude, egg sizes etc for boiling time so try and see what works for everyone. So no hard rule and all open for personal preferences. The 2 mins mark for me gave the eggs still time to cook up a bit on the grill but still be runny.
Can I still use the marinate tare or do i need to throw away immediately after using?
It's possible to reheat/reduce and put it into your mother pot, but often times if a little egg yolk spills out from the cracks it alters the taste of the Tare, so I usually just toss it out.
What is the transparent marinade you're soaking the uzura in?
I don't have a transparent marinade? There's the Tare and then the Konbu Soy Sauce marinade both darker in color. The peeled quail eggs I'll drop into water though so maybe that's what you're asking about?
Maybe a small portion of rice, say a 2oz scoop to soak up that yolk? Consume eggs over rice 🍚
are they doing the same as well with chicken eggs?^^
It's similar to how ramen eggs are made yes.
You really throw out those ugly eggs? I would pop it straight in my mouth lol
For sure I eat them too!
Yakitori it's chicken