Manon’s Cuisine
Japanese-inspired Quail Scotch Eggs
This week our East London culinary goddess, Manon serves up Scotch eggs with a twist. Not really very Scotch, but completely veggie and extremely delicious. The yuzu lime zest mayonnaise itself is a winner and is a great combo with the miso covered shiitake mushroom filling
(COOKING + PREP TIME 3H)
SERVES 4
Ingredients
Mayonaise
- 1 large egg yolk
- 150ml or rapeseed oil
- Pinch of salt
- 1 tsp of dijon mustard
- 1 tbs of lime zest
- 2 tsp of yuzu sauce
- Pepper
Pickled cucumber
- Cucumber
- 2 tbs of Japanese vinegar
- 1 tsp of white caster sugar
- ?2 tbs of water
- 1/2 tsp of salt
Scotch eggs
- 8 quail eggs
- 2 sachets of panko breadcrumbs
- ?150g of shiitake mushrooms (A pack)
- 1 tbsp of brown miso paste
- ?1 tbsp of japanese vinegar
- Thumb sized piece of ginger
- 1/2 a white onion
- ?1 large clove of garlic
- Salt + Pepper
- 1 tbsp of light soy sauce
- 2 portions of sushi rice (written on the packet)
- 750ml of vegetable oil
- 100g of plain flour
- 1 large egg
- Few different salad leaves
Method
- Start by making the mayonnaise by separating the egg yolk to the white. In a bowl put the egg yolk, salt and mustard and whisk. Slowly start to drizzle in the rapeseed oil (we use Duchess Oil) while continuously whisking. Once you start to gain a thicker consistency then you can start to drizzle in larger quantities of the rapeseed oil.
- ?After using up all the oil, add in the lime zest, pepper and yuzu and whisk again, taste and see whether more seasoning is needed. Pop in the fridge and save until the end.
- Cook the sushi rice following the packet instructions and the set to the side to cool down.
- Part boil your quail eggs for 3-4 minutes in boiled water, slowly lower the eggs into water to avoid cracking. Then immediately plunge into an ice bath for 10 minutes. Then dry and leave in the fridge with the shell on until later.
- For the mushroom filling, dice up the shiitake into small bits and set to one side. Then peel and grate the ginger and garlic, dice your half onion and add to a medium heat pan with a glug of olive oil. Cook down the ginger, onion and garlic for 5 minutes before adding the mushrooms, further cook for 2 minutes before adding miso paste.
- Once you have added the miso paste add the soy sauce, japanese vinegar and a splash of water and cook for another couple of minutes for it to gain a thick consistency.
- Leave to one side to cool down before combining with the rice. Once the mixture is cold, mush together by dicing the rice and mushrooms together.
- Take the eggs out of the fridge and peel, prepare your counter with one bowl of flour, one bowl of panko breadcrumbs and a bowl with a whisked egg.
- Lay out 8 pieces of cling film and add 1 tbs of the mushroom mixture and spread into an oval shape.
- Then place the eggs into the flour, then put each egg in the middle of the mixture grab each corner of the clingfilm and shape the mixture around the egg. Once you have completely covered the egg, tighten the clingfilm and pop in the fridge for 15 minutes before frying.
- ?Heat up your oil to 150 degrees in a small pot or on high heat for around 4 minutes.
- Take the eggs out of the fridge and start to dip them in the flour then the egg and then the panko breadcrumbs, do all 8 before starting to fry.
- ?When your oil is hot enough slowly with a slotted spoon lower one scotch egg at a time and fry each for 3 minutes, and then place on a few pieces of kitchen roll to absorb the excess oil.
- While they cool down, with a mandolin, slice the cucumber into a bowl and add the salt, japanese vinegar, sugar and water and leave for 5 minutes.
- ?For plating up, first add the salad leaves and cut the scotch egg in half, then place on top. Finally add a spoon of mayonnaise and a few pickled cucumbers. Enjoy!!
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