Easiest Way to Special Tasty "Dragon Eyes" with Quail Eggs: For New Years Osechi or Bentos

Easiest Way to Special Tasty "Dragon Eyes" with Quail Eggs: For New Years Osechi or Bentos Delicious, fresh and tasty.

"Dragon Eyes" with Quail Eggs: For New Years Osechi or Bentos. Great recipe for "Dragon Eyes" with Quail Eggs: For New Years Osechi or Bentos. I made these for Osechi (New Year's feast). You can keep the flavors simple by just using soy sauce, or give these a sweet-salty flavor.

You can also pre-season the chicken..

See more ideas about Japanese new year, Japanese new year food, Food.

See more ideas about Japanese new year, Japanese design, Newyear.

You can cook "Dragon Eyes" with Quail Eggs: For New Years Osechi or Bentos using 6 ingredients and 14 steps. Here is how you achieve it.

Ingredients of "Dragon Eyes" with Quail Eggs: For New Years Osechi or Bentos

1. You need of Chicken tenders.

2. You need of Quail eggs.

3. Prepare of sheet + 1/4 sheet Toasted nori seaweed (whole sheets).

4. It’s of Flour.

5. You need of Oil for deep frying.

6. Prepare of Soy sauce.

In Japan the first feast of new year is special.

I love this new year soup (Ozouni).

Every family has own style of new year soup.

She is from Gunma district north of Tokyo.

"Dragon Eyes" with Quail Eggs: For New Years Osechi or Bentos instructions

1. Boil the quail eggs, peel and pat them dry with paper towels..

2. Cut the toasted nori seaweed into quarters..

3. Pat the chicken tenders dry, and remove the sinew. Butterfly them and even out the thickness..

4. Wrap each butterflied chicken tender in plastic wrap. Pound them lightly with a rolling pin to make then evenly thin. See Steps 13 and 14..

5. Open up the plastic wrap. Place a chicken tender vertically, and put a piece of nori on the near side. Put 2 quail eggs on the near side of the nori sideways (with a little space in between them)..

6. Wrap the chicken up tightly around the eggs. Close up both ends..

7. Make a dent in between the eggs with your finger. This will be where youll cut it in half. (The chicken roll should be the shape of an unshelled peanut.).

8. Coat the chicken evenly and thinly with flour. Shake off any excess..

9. Fry in oil heated to 170°C until the chicken is cooked through and crispy..

10. Put a little soy sauce in a bowl. Put the fried rolls in the soy sauce and roll them around to coat..

11. Cut a little off both ends of the rolls, and then cut them in half at the indentation. Cut each quail egg in half, to make a total of 4 pieces out of each roll..

12. To store: When the rolls have cooled down completely, put them uncut in a storage container with a tightly sealing lid and refrigerate..

13. Cut the plastic wrap so that its the same width as the nori piece before using it to wrap the chicken. There'll be a little extra plastic on both sides of the chicken when you wrap it..

14. If you cut the plastic wrap the same width as the nori, the chicken will not get too wide when you bash it out. It will be about the same width as the nori too..

The pan set I bought recently has a steamer unit, & boy is it going to get a workout from now on!

I made a new folder for my recipe box called A-Plus Methods and there went this "recipe" for easy access! (Making the Salted Egg Yolk) Separate the egg yolk and white.

Sprinkle the yolk with ample salt and leave it overnight in the refrigerator.

It will firm overnight as the moisture is extracted from the egg.

The A to Z of Sushi, Sashimi & Japanese Bento..