Quail Egg Meatballs in Sweet Vinegar Ankake Sauce

Quail Egg Meatballs in Sweet Vinegar Ankake Sauce

Quail eggs say hello from the inside of meatballs coated in a sweet and sour ankake (starch-thickened) sauce . This is a treat that will make both children and adults happy!

Ingredients: 3 people

Ground pork
100 g
Onions (grated)
4 tablespoons
1 tablespoon
Salt and pepper
1/4 teaspoon
Boiled quail eggs
12-14 eggs
2 tablespoons
Frying oil
as needed
3 tablespoons
※Japanese Worcestershire-style Sauce
3 tablespoons
2 tablespoons
※Apple cider vinegar
2 tablespoons


1. Add the meat, panko, mayonnaise, and salt and pepper to a bowl, grate the onions, and thoroughly knead all together.
2. Press the quail eggs into the middle of the meat, roll them up while pressing out the air pockets, and coat with katakuriko.
3. Mix the ※ seasoning ingredients in a small sauce pan, warm over a low heat, fry the meatballs and turn it to a medium heat of 320-340F/160-170C until golden brown, and then add to the small sauce pan with the seasoning.
4. Coat the meatballs after adding them all in, arrange on a plate, and you are done! Serve some hot boiled vegetables on the side!

Story Behind this Recipe

I chose to stuff my beloved daughter's favorite quail eggs into meat. Ah, I mean I chose to wrap my daughter's favorite meat around quail eggs. Um....This is a tale about my beloved daughter and meat and quail eggs.