Browned sausage meat and fried quail eggs rice bowl
A simple sausage-and-egg meal made more interesting with quail eggs fried in a takoyaki pan.
Ingredients
- 500 grams sausage meat
- cooking oil
- 20 quail eggs
- 4 shallots thinly sliced
- 4 stalks scallions thinly sliced
- cooked rice to serve
Instructions
- Heat a frying pan and spread the sausage meat on the entire bottom. Cook over medium-high heat to brown the underside. Stir to break up lumps and continue cooking, stirring often, until well browned. Divide into four portions, set aside and keep hot.
- Using a piece of kitchen paper (or a pasty brush if you own one), lightly grease each hole of a takoyaki pan.
- Set the takoyaki pan on the stove over medium heat and crack a quail egg into each hole. Sprinkle with a little salt. Cook until set.
- Ladle cooked rice into four bowls. On top of the rice, arrange fried quail eggs on one side and spoon a fourth of the browned sausage meat on the other. Scatter sliced shallots and scallions in the middle. Serve immediately.