Boil and peel the quail eggs (or just use pre-cooked quail eggs). Combine the A. ingredients.
Finely chop the onion. Soak the panko in milk.
Combine the ground meat, egg, onion, and panko and knead together well.
Add salt, pepper, and nutmeg to the meat mixture and mix in. Chill in the refrigerator for about 15 minutes.
Cover the quail eggs with the meat mixture and form neat round balls. Coat the meatballs with flour just before frying.
Shallow fry the meatballs in enough oil to come up to 1/3 of the way up them over low-medium heat. Roll them around to keep them nice and round.
Drain well when cooked. In another pan, bring the combined A. ingredients to a simmer over medium heat.
When the sauce is simmering, add the Scotch eggs. Dissolve the katakuriko dissolved in water, and add little by little to the pan.
When the sauce has thickened quite a bit and the Scotch eggs are coated, it's done.
Story Behind this Recipe
You can buy similar meatballs in the ready made food section. I loved those and I used to put them in bentos, but when I tried making them myself, my Scotch eggs were even more delicious! Now this recipe is a family favorite! A real treat.
The sauce is the key. My friends loved this too, and they asked me for the recipe, so I uploaded it.