Chewy Konjac and Quail Egg Jorim (Braised Dish)
The Perfect Side Dish for Kids! Konjac and Quail Egg Jorim with a Delightful Chewy Texture
Today, I made a delicious jorim using konjac, which my son absolutely loves for its chewy texture, along with quail eggs! He says it’s like jelly because of the satisfying chewiness. This is a fantastic side dish that will disappear quickly with a bowl of rice! Let’s make this easy and tasty Konjac and Quail Egg Jorim right now!
Main Ingredients- 25 Quail eggs
- 200g Konjac jelly
- 1/2 stalk Green onion
Seasoning Ingredients- 300 ml Water
- 50 ml Soy sauce
- 4 Tbsp Sugar
- 1 Tbsp Corn syrup (or Oligodang)
- A pinch of Black pepper
- 300 ml Water
- 50 ml Soy sauce
- 4 Tbsp Sugar
- 1 Tbsp Corn syrup (or Oligodang)
- A pinch of Black pepper
Cooking Instructions
Step 1
First, let’s boil the quail eggs. Place the quail eggs and water in a pot and bring to a boil. Once boiling, continue to cook for about 2 to 3 minutes until the eggs are cooked through. Immediately transfer the cooked quail eggs to cold water to cool them down; this makes peeling much easier.
Step 2
In a wide pot, add the peeled quail eggs, the konjac jelly cut into bite-sized pieces, and the green onion. Preparing the konjac into bite-sized pieces makes it easier for children to eat.
Step 3
Now, let’s make the jorim sauce. Add 300ml of water, 50ml of soy sauce, 4 tablespoons of sugar, and a pinch of black pepper to the pot. Bring this mixture to a rolling boil over high heat.
Step 4
For that added chewy texture, prepare the konjac separately. Blanch the konjac in boiling water for a minute. This helps remove any slightly bitter taste and softens it, allowing it to absorb the jorim sauce better.
Step 5
Once the sauce is boiling, add the prepared quail eggs and konjac jelly to the pot. Reduce the heat to medium-low and let it simmer, stirring occasionally, until the sauce has reduced by about half. Then, add 1 tablespoon of corn syrup (or Oligodang) for a glossy finish and enhanced sweetness.
Step 6
Finally, when the sauce has thickened to your desired consistency, turn off the heat. Sprinkle some sesame seeds on top, if you like, and your delicious Konjac and Quail Egg Jorim is ready! Serve it over freshly steamed rice for a delightful meal.
