Savory Braised Eggs with Shishito Peppers
[Easy Shishito Pepper and Egg Jorim Recipe] The Ultimate Side Dish for Rice!
A hearty side dish that’s a guaranteed rice-thief! We’ve elevated the classic braised egg dish by adding aromatic and slightly spicy shishito peppers. This recipe creates a savory and subtly sweet flavor that isn’t too salty, making it incredibly addictive. It keeps well in the refrigerator for about a week, so feel free to make a generous batch. With eggs being a staple in our meals, this recipe ensures you’ll always have a delicious option ready!
Main Ingredients
- 8 large eggs
- 20 shishito peppers
- 1/2 medium onion
- 1/2 green onion stalk
- 2 Tbsp vinegar (for boiling eggs)
Braising Sauce Ingredients
- 2 cups anchovy broth (made with 1 sheet of dried kelp and 5-7 dried anchovies)
- 2/3 cup soy sauce (use Korean soup soy sauce or regular soy sauce)
- 1 Tbsp oyster sauce
- 2 Tbsp rice syrup (oligosaccharide)
- 1 Tbsp corn syrup or rice syrup
- 2 Tbsp mirin (rice wine)
- Pinch of black pepper
- 2 cups anchovy broth (made with 1 sheet of dried kelp and 5-7 dried anchovies)
- 2/3 cup soy sauce (use Korean soup soy sauce or regular soy sauce)
- 1 Tbsp oyster sauce
- 2 Tbsp rice syrup (oligosaccharide)
- 1 Tbsp corn syrup or rice syrup
- 2 Tbsp mirin (rice wine)
- Pinch of black pepper
Cooking Instructions
Step 1
To prevent eggs from cracking while boiling, remove them from the refrigerator about 1 hour beforehand to allow them to come to room temperature. Cold eggs are more prone to cracking due to temperature shock.
Step 2
Bring a pot of water to a boil. Once boiling, add 2 tablespoons of vinegar. Vinegar helps to soften the eggshells, making them easier to peel after cooking. Carefully add the eggs and boil for 8 minutes for a perfectly cooked yolk. For a harder yolk, you can boil for 10-12 minutes.
Step 3
Gently stir the eggs 1-2 times while they are boiling to ensure the yolks remain centered. Avoid stirring too frequently, as this can break the yolks or cause them to shift.
Step 4
While the eggs are boiling, prepare the anchovy broth. Combine dried anchovies (with guts removed) and a piece of dried kelp in cold water. Bring to a boil, then remove the kelp. Continue to simmer the anchovies for another 5-7 minutes before straining to get a clear broth. You can substitute with kelp broth or store-bought broth if preferred.
Step 5
Immediately transfer the boiled eggs to a bowl of cold water for at least 10 minutes. This rapid cooling helps the eggs contract, making the shells easier to peel off cleanly.
Step 6
Here’s a tip for easy peeling: Peel the eggs while they are still submerged in cold water. The water seeps under the shell, loosening it and allowing it to come off smoothly. Try tapping the egg gently and then rolling it to crack the shell all over before peeling.
Step 7
Wash the shishito peppers thoroughly under running water and remove their stems. Ensure they are completely dry before adding them to the pot. Removing the stems allows the braising liquid to penetrate better, and dry peppers prevent splattering during cooking.
Step 8
In a wide pan, combine the anchovy broth (2 cups), soy sauce (2/3 cup), oyster sauce (1 Tbsp), rice syrup (2 Tbsp), corn syrup (1 Tbsp), mirin (2 Tbsp), and a pinch of black pepper. Stir well. Once the sauce comes to a boil, add the peeled eggs, shishito peppers, and roughly chopped onion and green onion. Simmer over medium-low heat for about 15 minutes, or until the eggs are nicely colored and the peppers are tender. Adjust soy sauce quantity to your taste.
Step 9
If you prefer your shishito peppers to retain a bit more bite and not become too soft, you can add the eggs first and simmer for about 5 minutes, then add the shishito peppers for the remaining cooking time. This method helps maintain their crispness.
Step 10
Occasionally during the simmering process, gently shake the pan or carefully turn the eggs with a spatula to ensure they are evenly coated with the braising sauce. Be careful not to break the eggs as you achieve a beautiful color.
Step 11
As the sauce reduces and thickens, gently stir the eggs, ensuring they don’t break. Be mindful of the heat to prevent the sauce from burning.
Step 12
The aroma of soy sauce simmering fills the kitchen, creating an irresistible scent! Adding the shishito peppers further enhances this, giving it a rich, festive fragrance that truly whets the appetite.
Step 13
Once the braising liquid has reached your desired consistency, turn off the heat. Stir in half a tablespoon of sesame oil to add a glossy finish and nutty aroma. Adding sesame oil at the end preserves its fragrance.
Step 14
Your visually appealing Shishito Pepper and Egg Jorim is ready! This delicious side dish is a true ‘rice thief’ and tastes incredible served over a warm bowl of rice.
Step 15
The flavor is not overly salty, making the braising liquid itself perfect for mixing with rice. Even children can enjoy this dish without any hesitation.
Step 16
The unique, slightly spicy yet tender flavor of the shishito peppers adds another layer of deliciousness to the braised eggs. You’ll surely fall in love with the charm of these peppers!
Step 17
While spicy braised egg variations are great, this sweet and savory soy-braised version turned out wonderfully. It can be stored in the refrigerator for a few days, so making a moderate amount ensures you can enjoy it fresh. (Recommended to consume within 3-4 days).
