Bacon Wrapped Quail Eggs Yakitori

Step into my world of Japanese yakitori with my Bacon Wrapped Quail Eggs Yakitori recipe! Imagine quail eggs wrapped in savory bacon, skewered to perfection, and bathed in homemade Japanese yakitori tare sauce. It’s an easy-to-make crowd-pleaser that captures the essence of Japanese grilling right at home!

Bacon wrapped quail eggs yakitori grilled on the BBQ served on a wooden plank, top down shot.

Why I Love This Recipe

What makes this recipe truly great is my take on the classic yakitori, where we wrap tender quail eggs in savory bacon, creating a Japanese-style skewer that is easy to make and absolutely delicious! My unique twist lies in the choice of using bacon instead of the traditional pork belly like what is used in Pork Belly Wrapped Asparagus, enhancing both flavor and texture, all while generously bathing it in my hand crafted homemade tare sauce!

These bacon-wrapped delights are a great choice for lunch or dinner, offering a blend of smoky, savory, and sweet elements similar to the classic Negima Yakitori. With the satisfying burst of flavor from the quail eggs, this dish allows you to easily recreate the essence of Japanese yakitori at home, using everyday, natural ingredients. Get ready for a recipe you won’t want to miss!



  • Bacon – thin or regular-thickness bacon works best for wrapping.
  • Quails Eggs – comes canned in water. Can pick it up at an Asian grocery store.
  • Green Onions – freshly chopped green onion scallions.
  • Skewers – wooden or metal skewer sticks. If using wooded sticks, make sure to soak them in water to avoid flare-ups.
  • Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
  • Japanese Sake – typically will come in a large bottle labeled junmai sake. Can also substitute with dry sherry wine or Chinese cooking wine, found at local grocery stores or Asian markets. 
  • Sweetener  use your preferred sweetener.
  • Bonito Flakes – made from shaved Dried Bonito fish. Commonly used to make broth and responsible for giving Japanese cuisine that signature umami flavor. Can replace with Hondashi.
  • Garlic – fresh diced garlic cloves.

🍶 Mirin Note

While mirin is traditionally used to make the tare sauce, we’ve considered that mirin might not be readily available in all areas. To accommodate this, the recipe modifies the ratio of Japanese sake and sweetener.

Bacon wrapped quail eggs yakitori grilled on the BBQ served on a wooden plank.

Essential Kitchen Equipment

🍢 Skewer Pro Tip

Using Metal Skewers eliminates concerns about them catching on fire, ensuring a hassle-free and safe grilling experience.


Step 1 Start by combining soy sauce, Japanese sake, water, bonito flakes or hondashi, sweetener, and diced garlic in a saucepan and simmer for 5 minutes to reduce. Strain out the bonito flakes and transfer the tare sauce to a holding bowl.

Tare sauce in a sauce pan.

🥢 Tare Shortcut Pro Tip

For a shortcut when preparing your tare sauce, opt for Hondashi instead of bonito flakes. This substitution eliminates the need to strain the tare sauce.

Step 2 Wrap a slice of bacon around a quail egg, skewer onto a presoaked skewer, add a piece of green onion, and repeat until done.

Bacon wrapped quail eggs skewers.

🥓 Bacon Wrapping Pro Tip

Stretch the Bacon before wrapping to increase its flexibility, making it easier to wrap around the quail egg.

Step 3 Grill on a BBQ at 350°F for 7-9 minutes, rotating every 2 minutes. Brush on the yakitori tare sauce and serve.

Bacon wrapped quail eggs skewers.

Recipe Variations

For a tasty variation, simply swap out the quail eggs with enoki mushrooms to whip up your Bacon Wrapped Enoki Yakitori. Enjoy the same homemade tare sauce paired with the earthy goodness of enoki mushrooms, all wrapped in savory bacon!

Pairing Recommendations

While you’re at the grill, why not expand your yakitori feast? Consider preparing your bacon wrapped quail eggs with other classic yakitori skewers like Tsukune Yakitori. For a refreshing side, go for Hiyashi Wakame Seaweed Salad or a warm bowl of Tofu Miso Soup.

Bacon wrapped quail eggs yakitori grilled on the BBQ being picked up by the skewer.

Frequently Asked Questions

What is yakitori?

Yakitori, or grilled chicken, is a versatile Japanese tradition featuring a variety of skewers. In addition to chicken, options like chicken skin, cartilage, gizzards, wings, breast, and even quail eggs are popular choices. These skewers are typically enjoyed with savory tare sauce or simple seasonings like salt, pepper, and lemon.

What are quail eggs, and where can I find them?

Quail eggs are smaller than chicken eggs and can be found in most well-stocked supermarkets or Asian grocery stores.

Can I prepare this dish in advance for a party?

Yes, you can prepare the skewers in advance and grill them when your guests arrive for a fresh and hot appetizer.

What type of grill should I use for this recipe, gas or charcoal?

You can use either a gas or charcoal grill based on your preference. Both will impart a delicious smoky flavor to the dish.

Storage Tips

To store leftovers, place them in an airtight container and refrigerate for up to 5-7 days. When you’re ready to enjoy them again, simply reheat in the microwave.

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Watch How To Make It

Bacon wrapped quail eggs yakitori grilled on the BBQ served on a wooden plank.

Bacon Wrapped Quail Eggs Yakitori

Savor the delectable fusion of flavors with our Bacon Wrapped Quail Eggs recipe. Perfectly smoky, savory, and sweet, these bite-sized delights will captivate your taste buds!
5 from 6 votes
Course: Appetizer, Main Course, Side Dish
Cuisine: Japanese
Keyword: bacon wrapped quail
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 5 Skewers
Print Recipe
Calories: 190kcal



Optional Tare Sauce

  • 2 tbsp Soy Sauce
  • 3 tbsp Japanese Sake can substitute with dry sherry wine or Chinese cooking wine
  • 1 tbsp Water
  • 1 1/2 tbsp Sweetener your preferred sweetener
  • 1/2 Cup Bonito Flakes can sub with 1/8 tsp of hondashi
  • 1 Clove Garlic


  • Gather all the ingredients.
    Ingredients for bacon wrapped quail eggs yakitori.
  • Soak wooden skewers in water for at least 10 minutes.
    Skewers being presoaked in water.
  • If you are making the optional sauce, finely dice garlic and set aside. If you are going to skip the sauce, proceed to step 5)
    Diced garlic.
  • Combine Soy Sauce, Japanese sake, water, sweetener, Bonito Flakes, and diced garlic in a sauce pan. Bring it to a boil, then reduce the heat to simmer. Let the sauce simmer for 5 minutes until it slightly reduces. Strain the sauce through a strainer, making sure to press out any extra sauce from the bonito flakes. Note – no need to strain if using hondashi.
    Diced garlic.
  • Cut green onions into 1 inch pieces and set aside.
    Green onions.
  • Cut slices of bacon to 3 inch lengths, long enough to make 1 wrap around a quail egg and set aside.
    Sliced bacon.
  • Drain water from the can of quails eggs. Take 1 slice of bacon and wrap each quail egg. Skewer bacon-wrapped quail eggs followed by a piece of green onion as picture shown. Skewer loosely and don't pack in. Repeat for all skewers.
    Bacon wrapped quail eggs skewers.
  • Preheat grill to 350F. Once the grill is preheated, reduce heat to medium-low and place skewers on the grill. Rotate skewers every 2 minutes closing the cover each rotation until done – should take around 7-9 minutes. Transfer to a serving plate and if using optional sauce, lightly brush onto the skewer.
    Bacon wrapped quail eggs skewers grilled on BBQ.


Calories: 190kcal | Carbohydrates: 2g | Protein: 20g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 30mg | Sodium: 613mg | Potassium: 287mg | Fiber: 1g | Sugar: 1g | Vitamin A: 72IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 1mg
*Values Based Per Serving
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