Easy Soy-Braised Cooked Quail Eggs

Use only pre-cooked quail eggs, following package cooking and storage directions, then drain.

Thinly slice the red chili and trim and chop optional shishito peppers.

Combine 500 g cooked eggs, 240 mL water, 1½ tbsp soy sauce, 1 tbsp sugar, ½ tbsp each oyster sauce and bouillon, and ½ tsp dark soy sauce in a saucepan.

Bring to a boil, reduce to medium and simmer about 7 minutes, turning gently until heated through and evenly colored.

Turn off heat and stir in chilies. Chill leftovers promptly in shallow containers at or below 4°C and consume within 3–4 days.