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 [ Ссылка ])
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: [ Ссылка ]
Livart Electric Grill: [ Ссылка ]
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Like what I'm doing? You can buy me Chickens:
If you're enjoying the tutorials so far and interested in a way to support me, I have a page where you can donate some chickens! Thanks!
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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.
