Chewy Konjac Ball & Quail Egg Braise
A Delicious Braised Side Dish Made with Konjac Balls Resembling Quail Eggs!
These konjac balls look so much like quail eggs, you might not be able to tell the difference! When braised, they offer a wonderfully distinct chewy texture. My daughter absolutely loved them, giving them two thumbs up! This dish is a fantastic side for any meal.
Main Ingredients- 30 quail eggs
- 400g konjac balls
- 2 Cheongyang chili peppers
For Blanching Konjac Balls- 1 Tbsp vinegar
For Boiling Quail Eggs & Braising Sauce- 1 Tbsp vinegar (for boiling quail eggs)
- 1 tsp salt (for boiling quail eggs)
- 1/2 cup braising soy sauce (standard paper cup measurement)
- 3 Tbsp sugar
- 1.5 cups water (standard paper cup measurement)
- 2 Tbsp rice wine or mirin
- 1 tsp sesame oil
- 1-2 Tbsp toasted sesame seeds
- 1 Tbsp vinegar
For Boiling Quail Eggs & Braising Sauce- 1 Tbsp vinegar (for boiling quail eggs)
- 1 tsp salt (for boiling quail eggs)
- 1/2 cup braising soy sauce (standard paper cup measurement)
- 3 Tbsp sugar
- 1.5 cups water (standard paper cup measurement)
- 2 Tbsp rice wine or mirin
- 1 tsp sesame oil
- 1-2 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Prepare the konjac balls, which resemble quail eggs but have a chewy texture. Bring a pot of water to a rolling boil and add 1 tablespoon of vinegar. Carefully add the konjac balls and blanch for about 1 minute. Rinse them under cold water and drain well on a sieve.
Step 2
Gently place the quail eggs in a pot. Add 1 tablespoon of vinegar and 1 teaspoon of salt to the water. Boil for about 5 minutes, then rinse under cold water and carefully peel the shells off.
Step 3
In a bowl, combine the braising soy sauce, sugar, water, and rice wine (or mirin). Stir well until the sugar dissolves to make the braising sauce. Place the peeled quail eggs and drained konjac balls into a pot. Cut the Cheongyang chili peppers in half (remove seeds if preferred) and add them to the pot. Pour the prepared braising sauce over everything. (Tip: If you prefer a sweeter taste, you can reduce the sugar and use corn syrup or oligodang instead.)
Step 4
Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low and continue to simmer until the sauce has reduced considerably, almost to a glaze. Stir gently from time to time to ensure the konjac balls and quail eggs are evenly coated with the sauce.
Step 5
Finish by stirring in 1 teaspoon of sesame oil and sprinkling 1-2 tablespoons of toasted sesame seeds. This completes your delicious and chewy konjac ball and quail egg braise!
