Chewy Konjac and Egg Soy-Braised Dish
Chewy Konjac and Egg Soy-Braised Dish
A Nutritious and Delicious Konjac Egg Soy-Braised Side Dish, Perfect for a Diet
I made a delicious soy-braised dish using leftover konjac from making fish cake soup the other day! If you find that cooking konjac alone doesn’t yield enough volume or flavor, it’s best to braise it with other ingredients. I chose hard-boiled eggs, which are a classic pairing for soy-braised dishes and versatile with almost anything. Although my kids don’t eat hard-boiled eggs as a rule, it means all the soy-braised eggs are mine to enjoy – so I have to make sure they’re seasoned perfectly to my taste! If they aren’t to my liking, I won’t eat them either! Luckily, I had just a little konjac left, so I only used a few eggs, making it a light and quickly enjoyable dish. Enjoy this delicious, low-calorie, chewy konjac side dish that everyone loves!
Main Ingredients- 126g Konjac
- 3 Hard-boiled eggs
- 200ml Water
Braising Sauce- 3 Tbsp Soy sauce
- 3 tsp Sugar
- 1 Tbsp Mirin (or cooking sake)
- A pinch of sesame seeds
- 3 Tbsp Soy sauce
- 3 tsp Sugar
- 1 Tbsp Mirin (or cooking sake)
- A pinch of sesame seeds
Cooking Instructions
Step 1
Boil 200ml of water in a pot.
Step 2
Once the water is boiling, add 3 Tbsp of soy sauce, 3 tsp of sugar, and 1 Tbsp of mirin to create the braising sauce. Add the prepared konjac and let it simmer until the sauce is evenly absorbed.
Step 3
When the sauce starts to simmer again, add 3 hard-boiled eggs. Continue to braise over medium-low heat, allowing the eggs to soak up the flavor.
Step 4
Once the eggs have absorbed enough of the soy-braised sauce, remove them from the pot first. This ensures the eggs aren’t too salty while still being flavorful.
Step 5
Continue to simmer the konjac in the remaining sauce until it thickens slightly. Adjust the heat to maintain a chewy texture while ensuring the konjac absorbs the flavor well.
Step 6
Arrange the braised konjac and eggs attractively in a serving dish. Sprinkle with a pinch of sesame seeds for added nutty aroma.
