1. Toss together the glazed eel, pickled bean sprouts, chives, cilantro, Thai basil.
2. Place the mixture in the bowl of 16 metal spoons, making an indentation in the center of each spoon.
3. Place a half of a soft-boiled quail egg, cut side up, into the center of each spoon.
4. Season the egg yolk with sea salt and serve.