Teriyaki quail egg skewers

brochettes d'oeufs de caille teriyaki

Teriyaki Quail Egg Skewers

  • People
    For 4
  • Preparation Time
    10 minutes
  • Marinating Time
    1 night
  • Cooking Time
    4 minutes
  • Resting Time
    8 hours
  • Winery Pairing
    Grand Cordon


  • 12 quail eggs
  • 25cl sake
  • 12cl soy sauce
  • 12cl mirin (very mild sake)
  • 25cl water
  • 100g superfine sugar
  • Shichimi (Japanese chili powder) or paprika


Step 1. Quail Egg Skewers

  1. Pierce the roundest side of the eggs with a needle or thumbtack to remove the air pocket.
  2. Place them carefully in a saucepan of boiling water and cook for 4 min.
  3. Retrieve them with a skimmer and immediately plunge them into a large bowl of iced water to stop the cooking.
  4. Shell them under a trickle of water and then place in a container.

Step 2. Marinade

Pour the water, sake, soy sauce, and mirin into a bowl. Add the sugar and stir until it dissolves.

Step 3. Assembly

  1. Form skewers of 3 quail eggs. Pour the marinade over the eggs and leave them to marinate overnight.
  2. Grill the quail eggs on a barbecue, coating them with marinade, or in a frying pan with a drizzle of olive oil.
  3. Serve hot with a little shichimi or paprika.
Teriyaki Quail egg skewers portrait food pairing
teriyaki quail eggs skewers food pairing

Mumm Grand Cordon

Toasting milestones, personal achievements or simply celebrating friendship with an improvised get-together, the exceptional fresh intensity of Mumm Grand Cordon champagne evokes the exhilaration of life’s most unforgettable moments.

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