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1
Boil and peel the quail eggs (or just use pre-cooked quail eggs).
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2
Combine the A. ingredients.
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3
Finely chop the onion.
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4
Soak the panko in milk.
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5
Combine the ground meat, egg, onion, and panko and knead together well.
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6
Add salt, pepper, and nutmeg to the meat mixture and mix in.
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7
Chill in the refrigerator for about 15 minutes.
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8
Cover the quail eggs with the meat mixture and form neat round balls.
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9
Coat the meatballs with flour just before frying.
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10
Shallow fry the meatballs in enough oil to come up to 1/3 of the way up them over low-medium heat.
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11
Roll them around to keep them nice and round.
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12
Drain well when cooked.
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13
In another pan, bring the combined A. ingredients to a simmer over medium heat.
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14
When the sauce is simmering, add the Scotch eggs.
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15
Dissolve the katakuriko dissolved in water, and add little by little to the pan.
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16
When the sauce has thickened quite a bit and the Scotch eggs are coated, it's done.
