These marinated quail eggs are brilliant served along a few other small snacks at the beginning of a meal.

Both the marinade and the eggs can be prepared a few days ahead if needed - just make sure to allow the eggs at least 15 minutes to marinate.

I have written the ingredients for the marinade in parts, but if you are making four eggs like i did, just replace "part" with tablespoon.

Supplies

1 part soy sauce

1 part sesame seeds

2 parts mirin

2 parts rice vinegar

Quail eggs

A bowl of ice water

(Potentially black sesame seeds or shiso to garnish)

Step 1: Soft Boiled Quail Eggs

Bring a pot of lightly salted water to a boil. Carefully place your eggs in the water and boil for between 1 minute 40 seconds and 1 minute 50 seconds, the immediately transfer to a bowl of ice water to stop the cooking process. Check for cracks in the shell, if there aren't any, hold the egg as pictured and gently tap it on the counter. Be extremely careful when peeling the eggs, as they are very fragile.

Step 2: Marinating

Mix 2 parts each mirin and rice vinegar with 1 part each soy sauce and sesame seed.

Place the eggs into a bowl with the mixture for at least 15 minutes.

Step 3: Plating

Place an egg in a small bowl and spoon over a few teaspoons of marinade. If you want to add a bit more color, sprinkle with some black sesame seeds or finely chopped shiso leaves.