Sweet and Salty Simmered Satsuma-Age and Quail Eggs

• 3 Satsuma-age
• 10 Quail eggs (in brine)
• 1 tbsp Sake
• 1 tbsp Mirin
• 1 tbsp Soy sauce
• 100 ml Water

1. Cut the satsuma-age into 2cm cubes, and run under hot water to remove the grease.
2. Drain the quail eggs in a sieve.
3. Add to a pot and bring it to a boil.
4. Add in the ingredients from step 1, and boil over medium heat.
5. Turn off the heat after boiling for about 5 minutes, and let sit for a while to allow the flavors to soak in.

satsumaage, eggs, sake, mirin, soy sauce, water

Taken from cookpad.com/us/recipes/169738-sweet-and-salty-simmered-satsuma-age-and-quail-eggs (may not work)