Chewy Konjac and Soft Egg Simmered in Soy Sauce
Kid-Friendly! The Perfect Match of Chewy Konjac and Soft Eggs: A Non-Salty Konjac Egg Jorim Recipe
Create a delightful side dish with eggs and konjac from your refrigerator! This dish features the wonderful texture of soft boiled eggs and chewy konjac. It’s simmered in a way that’s not too salty, making it so delicious that even children will gobble up a bowl of rice. It’s a perfect side for everyday meals and lunchboxes. Gift your loved ones a home-cooked meal made with care on special occasions!
Main Ingredients- 8-10 eggs (adjust to your preference)
- 1 small packet of konjac jelly (approx. 200-250g)
- 2 Cheongyang peppers (omit or adjust quantity if you don’t like spicy food)
- 1 small apple (adds sweetness and flavor)
Simmering Sauce- 6 Tbsp soy sauce (for braising)
- 3 Tbsp oligo syrup (adds sweetness and shine)
- 1 Tbsp sugar (adjust sweetness)
- 1 Tbsp cooking sake (or mirin) (removes gamey smell)
- 200ml water
- 1 Tbsp sesame oil (for finishing aroma)
- 6 Tbsp soy sauce (for braising)
- 3 Tbsp oligo syrup (adds sweetness and shine)
- 1 Tbsp sugar (adjust sweetness)
- 1 Tbsp cooking sake (or mirin) (removes gamey smell)
- 200ml water
- 1 Tbsp sesame oil (for finishing aroma)
Cooking Instructions
Step 1
Eggs taken directly from the refrigerator are prone to cracking when boiled. To prevent this, let them sit at room temperature for about 10 minutes to reach room temperature. Fill a pot with enough water to cover the eggs and add 1 Tbsp of vinegar; this will make the shells much easier to peel after boiling. Boil for about 10-12 minutes until hard-boiled.
Step 2
While the eggs are boiling, cut the konjac into bite-sized cubes. It’s best to cut them into a manageable size for children.
Step 3
Place the cubed konjac into boiling water with about 1 tsp of vinegar. Blanch for 2-3 minutes. This step helps to remove the konjac’s characteristic odor and enhances its chewy texture.
Step 4
Rinse the boiled eggs under cold water to cool them down, then peel. After peeling, prick the eggs with a chopstick or skewer a few times to help the sauce penetrate better for a tastier result. Slice the Cheongyang peppers into three pieces each. Core the apple and cut it into quarters.
Step 5
In a pot, combine the soy sauce, oligo syrup, sugar, cooking sake, and water. Stir well to create the simmering sauce. It’s a good idea to bring the sauce to a boil once to ensure the ingredients are well combined.
Step 6
Once the sauce is boiling, add the peeled eggs and simmer over high heat for 10 minutes. Gently roll the eggs occasionally to ensure they are evenly coated with the sauce.
Step 7
After 10 minutes, add the blanched konjac and reduce the heat to medium-low. Continue to simmer for another 5 minutes. Konjac can become too salty if simmered for too long, so it’s best to add it after the eggs have absorbed some of the flavor. Adding them together from the start might make the konjac overly salty.
Step 8
Finally, turn off the heat. Place the removed apple pieces over the konjac and eggs for a moment. Drizzle with 1 Tbsp of sesame oil and mix gently for a nutty aroma to complete the dish. If the sauce hasn’t fully penetrated the eggs, you can spoon some of the remaining sauce over the eggs when serving for an extra burst of flavor.
