Curry Flavored Carrot and Quail Egg Pickles (Ninjin to uzuratamago no karee-pikurusu)
Photographed by Manao Okamoto
Calorie count is for full recipe
Does not include time needed to cool and refrigerate the pickles.
- 1 carrot (large) (200 g)
- 8 boiled quail eggs (canned)
- 65-70 ml rice vinegar or white wine vinegar
- 50 ml water
- 3 tbsp sugar
- 1 tsp salt
- 1 tsp curry powderNote
Spice mix made for curry. Made with 20 to 30 different spices such as turmeric, hot pepper, pepper, cumin and coriander.
Thoroughly wash the carrots and cut lengthwise in half without peeling. Cut into 1 cm wide sticks. Drain the quail eggs.
Put the pickling liquid ingredients in a heat-resistant bowl and mix thoroughly. Place the carrots in the liquid.
Lightly cover with plastic wrap and microwave (600 W) for about 3 minutes. Remove the wrap, add the quail eggs and mix together with a spoon. Let it cool to room temperature and then refrigerate for 3-6 hours.
Placing the quail eggs in the hot pickling liquid will allow the flavor to seep in.