Soy-Braised Quail Eggs with Shishito Peppers (4 servings)

Check quail egg packaging for cooking and storage instructions; rinse. Wash and stem peppers and prick each pepper.

Add water, eggs, kelp, green onion, onion, soy sauce, sugar, cooking wine, tuna extract and ginger; bring to a boil.

Remove kelp at the boil, simmer for about 5 minutes over medium heat and add garlic.

Simmer about 5 more minutes, remove green onion and onion; add water if too reduced.

Add peppers and cook until just tender, ensuring eggs are heated thoroughly.

Portion into shallow containers and refrigerate within 2 hours. Keep chilled for packed lunches.