Squid and Egg Soy-Braised
Squid and Egg Soy-Braised
How to Make Squid and Egg Soy-Braised: A Week’s Worth of Delicious Side Dishes
This is a recipe for squid and egg soy-braised, a perfect side dish to prepare for the week. Packed with protein from both squid and eggs, it offers a delightful combination of chewy squid and soft eggs. While adding Korean chili peppers (gwari-gochu) would enhance the variety, this recipe uses readily available ingredients for a quick and easy side dish. Enjoy this flavorful braised dish that’s sure to become a favorite!
Main Ingredients- 2 squids
- 5 hard-boiled eggs
- 1 shiitake mushroom
- 1/2 onion
- 2 Korean green chilies (cheongyang chili)
- 5 cloves garlic
- A little bit of red chili
- 1 sheet dried kelp (dashima, 10cm x 10cm)
- 2 stock cubes (coin broth)
- 3.5 cups water (approx. 700ml)
Seasoning Ingredients- 5 Tbsp soy sauce
- 2 Tbsp fish sauce (or tuna extract)
- 1 Tbsp sugar
- 1 Tbsp cooking wine (mirin)
- 1 Tbsp oligosaccharide
- A pinch of black pepper
For Boiling Eggs- 2 Tbsp vinegar
- 5 Tbsp soy sauce
- 2 Tbsp fish sauce (or tuna extract)
- 1 Tbsp sugar
- 1 Tbsp cooking wine (mirin)
- 1 Tbsp oligosaccharide
- A pinch of black pepper
For Boiling Eggs- 2 Tbsp vinegar
Cooking Instructions
Step 1
Protein-rich side dishes using eggs are a personal favorite of mine to prepare! Squid, in particular, contains 2-3 times more taurine than other shellfish and has the highest protein content among seafood, making it a top choice for supplementing protein alongside eggs. With only 92 kcal per 100g, squid offers a delightful chewy texture that complements the softness of eggs perfectly. Preparing this as a side dish can relieve your worries about side dishes for an entire week! I’ve made soy-braised squid and eggs. This isn’t a meat dish; it’s squid soy-braised, a delicious dish combining the chewy squid and tender eggs. Let’s get started on making this tasty soy-braised dish!
Step 2
First, prepare all the ingredients for the soy-braised dish. Have your hard-boiled eggs, squid, and shiitake mushrooms ready. Also, prepare a sheet of dried kelp (dashima) to add depth of flavor. Slice the shiitake mushroom and thinly slice the Korean green chilies diagonally. Mince the garlic cloves. Finely chop the red chili for garnish. These are the ingredients you’ll need for a flavorful experience.
Step 3
Here’s a handy tip for easily peeling boiled eggs! Submerge the eggs in cold water and add 2 tablespoons of vinegar. Let them soak for about 10 minutes. The vinegar helps soften the membrane between the eggshell and the white, making the shells much easier to remove. After soaking, gently rub the eggs with your hands to wash them clean.
Step 4
Now, let’s boil the eggs! Fill a pot with water and bring it to a rolling boil. Add 1 tablespoon of salt or vinegar to the boiling water. This helps prevent the egg whites from leaking out if the shell cracks and also makes peeling easier. Once the water is boiling, carefully add the eggs and cook for about 8 minutes for hard-boiled eggs. This ensures they are fully cooked and hold their shape well when braised. Tip: If you let the eggs sit at room temperature for about 30 minutes before boiling, they’ll peel much more easily, even without salt or vinegar!
Step 5
Once the eggs are hard-boiled, immediately plunge them into cold water to cool them down quickly. This causes the eggs to contract slightly, creating a gap between the shell and the white, which makes peeling significantly easier. When peeling, gently roll the eggs under running water to remove the shells cleanly without any damage. A helpful trick is to add the eggs to already boiling water; the shells often slide right off!
Step 6
Next, let’s prepare the squid. If you’ve purchased pre-cleaned squid, you can use it directly. However, if you’re using frozen squid, thaw it slowly in the refrigerator first. Gently insert a spoon into the body cavity to remove any remaining innards, then rinse thoroughly and pat dry. Preparing squid is easiest when it’s partially thawed. Place the squid with the fin side down, then use scissors to cut through the center of the body. Carefully pull out the innards from the bottom part, and neatly remove the thin, transparent bone underneath. Locate the eyes and cut around them to remove the beak and eyes. Scrape the suckers gently with the back of a knife to clean them. Finally, rub the squid with a little flour or salt, then rinse under cold running water. This helps remove any fishy smell and cleans it thoroughly. Your squid is now ready!
Step 7
Now, let’s make the braising liquid. Pour 3.5 cups (approximately 700ml) of water into a pot. Add the boiled eggs, 2 stock cubes for added umami, and the sheet of dried kelp. Bring this mixture to a boil.
Step 8
Once the liquid starts boiling, remove the dried kelp. Be careful not to boil the kelp for too long, as it can impart a bitter taste. Now, add 5 tablespoons of soy sauce for the base flavor and 2 tablespoons of fish sauce (or tuna extract) for enhanced richness. If you don’t have fish sauce, a little regular soy sauce can be substituted.
Step 9
Add 1 tablespoon of sugar and 1 tablespoon of oligosaccharide for sweetness and a glossy finish. Then, add 1 tablespoon of cooking wine (mirin) to help eliminate any gamey odors and add complexity. Stir everything together until well combined. Cover the pot halfway and simmer for about 10 minutes, allowing the flavors to meld together beautifully.
Step 10
Skim off any foam that rises to the surface during simmering to ensure a clearer broth. Now, add the prepared squid. Squid can become tough if overcooked, so it’s best to add it when the eggs have started to absorb the color and the sauce has thickened slightly. Stir occasionally to ensure the sauce coats the squid evenly as it simmers. Making diagonal slits on the squid pieces before adding them will help the sauce penetrate better and result in a more tender texture. (Oops, I forgot to score the squid in this instance!) Two squids should not be too much.
Step 11
Finally, add a pinch of black pepper for a hint of spice and aroma. Your delicious squid and egg soy-braised is now complete! It’s a fantastic side dish with the perfect balance of chewy squid, tender eggs, and deep, savory flavor.
Step 12
Arrange the finished squid and egg soy-braised attractively on a serving plate. Place the boiled eggs, whole garlic cloves, and sliced shiitake mushrooms artfully. You can slice the squid into bite-sized pieces at the table for a fresher taste. Presenting the squid whole and slicing it at the table adds to the experience.
Step 13
This well-braised dish offers a wonderful harmony of soft eggs, fragrant shiitake mushrooms, and chewy squid. It’s truly a delicious side dish. If preparing for children, consider omitting the Korean green chilies to avoid spiciness.
Step 14
This flavorful squid and egg soy-braised is incredibly delicious when mashed with rice and drizzled with extra sauce. The chewy texture of the squid mixed with rice is simply delightful. If you usually only make meat-based soy-braised dishes, why not try this unique squid version for a change? It boasts a depth of flavor that rivals beef soy-braised. Solve your dinner dilemma today! Enjoy your delicious meal!
