"Dragon Eyes" with Quail Eggs: For New Years Osechi or Bentos
"Dragon Eyes" with Quail Eggs: For New Years Osechi or Bentos

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, "dragon eyes" with quail eggs: for new years osechi or bentos. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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To get started with this particular recipe, we must first prepare a few components. You can cook "dragon eyes" with quail eggs: for new years osechi or bentos using 6 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make "Dragon Eyes" with Quail Eggs: For New Years Osechi or Bentos:
  1. Make ready 5 Chicken tenders
  2. Prepare 10 Quail eggs
  3. Take 1 sheet + 1/4 sheet Toasted nori seaweed (whole sheets)
  4. Take 1 Flour
  5. Prepare 1 Oil for deep frying
  6. Take 1 Soy sauce

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Steps to make "Dragon Eyes" with Quail Eggs: For New Years Osechi or Bentos:
  1. Boil the quail eggs, peel and pat them dry with paper towels.
  2. Cut the toasted nori seaweed into quarters.
  3. Pat the chicken tenders dry, and remove the sinew. Butterfly them and even out the thickness.
  4. Wrap each butterflied chicken tender in plastic wrap. Pound them lightly with a rolling pin to make then evenly thin. See Steps 13 and 14.
  5. Open up the plastic wrap. Place a chicken tender vertically, and put a piece of nori on the near side. Put 2 quail eggs on the near side of the nori sideways (with a little space in between them).
  6. Wrap the chicken up tightly around the eggs. Close up both ends.
  7. Make a dent in between the eggs with your finger. This will be where you'll cut it in half. (The chicken roll should be the shape of an unshelled peanut.)
  8. Coat the chicken evenly and thinly with flour. Shake off any excess.
  9. Fry in oil heated to 170°C until the chicken is cooked through and crispy.
  10. Put a little soy sauce in a bowl. Put the fried rolls in the soy sauce and roll them around to coat.
  11. Cut a little off both ends of the rolls, and then cut them in half at the indentation. Cut each quail egg in half, to make a total of 4 pieces out of each roll.
  12. To store: When the rolls have cooled down completely, put them uncut in a storage container with a tightly sealing lid and refrigerate.
  13. Cut the plastic wrap so that it's the same width as the nori piece before using it to wrap the chicken. There'll be a little extra plastic on both sides of the chicken when you wrap it.
  14. If you cut the plastic wrap the same width as the nori, the chicken will not get too wide when you bash it out. It will be about the same width as the nori too.

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