Step 1

In a pot, add in water, 1 tbsp of Vinegar, 1 tsp of salt (enough to cover all the quail eggs), and turn the heat up to medium-high. Once the water is slightly simmering, add the quail eggs and boil for 6-7 minutes. After 6-7 minutes, place the quail eggs in an ice bath and let them rest for 10 minutes

Step 2

Drain the eggs and add them to a plastic bag. Shake the bag for 30 seconds to loosen the shells and peel the quail eggs.

Step 3

In a pot, add in dashi stock, soy sauce, garlic, red chili, and honey. Turn the heat up to medium-high and bring it to a simmer.

Step 4

Once it is simmering, add the quail eggs and cook on low heat for 20 minutes or until half of the sauce is reduced. Let it cool down and enjoy! (You can eat it hot or cold)