Boil the quail eggs with coarse salt, grape seed oil, and vinegar. Once cooked, rinse in cold water and peel the shells.

Prepare the braising sauce by mixing soy sauce, mirin, and corn syrup. Add water to cover the eggs and simmer on high heat, then reduce to medium and finally to low heat until the eggs are well braised.

Dice the carrot, zucchini, onion, and shiitake mushroom finely. Squeeze excess water from the onion after dicing.

Heat a frying pan with grape seed oil and stir-fry the vegetables in order: carrot, zucchini, shiitake mushroom, and onion. Cook on medium-high heat until tender.

Mix the cooked rice with the stir-fried vegetables and season with oyster sauce.