Combo Recipe: Infinite Chicken Quail Egg Konjac, Zucchini Namul
ID: 96747294...
This is a sweet and savory simmered dish where the konjac and quail eggs soak up the umami of the chicken, making it dangerously addictive with rice. For a side dish, we'll pair it with a super easy zucchini namul that highlights the crisp texture of fresh zucchini.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Tear the konjac by hand and with a spoon, then rinse with hot water. Slice the chicken into bite-sized pieces. → Sear the chicken in a dry pan starting from the skin side, then add the konjac and stir-fry together. → Add seasonings (sake, mirin, soy sauce, sugar, chili pepper) and quail eggs, cover with a lid, and simmer over medium heat. → Adjust seasoning to taste with salt, then finish by adding bonito powder and coating everything thoroughly with the sauce. → Cut the zucchini into half-moons, massage with Ajishio seasoning, and toss with sesame oil to finish the namul.
Cooking Steps
Brief Cooking Order
Tear the konjac by hand and with a spoon, then rinse with hot water. Slice the chicken into bite-sized pieces. → Sear the chicken in a dry pan starting from the skin side, then add the konjac and stir-fry together. → Add seasonings (sake, mirin, soy sauce, sugar, chili pepper) and quail eggs, cover with a lid, and simmer over medium heat. → Adjust seasoning to taste with salt, then finish by adding bonito powder and coating everything thoroughly with the sauce. → Cut the zucchini into half-moons, massage with Ajishio seasoning, and toss with sesame oil to finish the namul.
Introduction
This is a sweet and savory simmered dish where the konjac and quail eggs soak up the umami of the chicken, making it dangerously addictive with rice. For a side dish, we'll pair it with a super easy zucchini namul that highlights the crisp texture of fresh zucchini.
Step 1
[Infinite Chicken Quail Egg Konjac] While the konjac is still in the bag, press down firmly with your fingers to break it apart. Remove from the bag and use a spoon to tear it into bite-sized pieces.
Step 2
Place the torn konjac in a colander, massage and rinse thoroughly with hot tap water to remove the unique odor, then drain well.
Step 3
Cut the chicken thigh in half lengthwise, then slice at an angle into bite-sized pieces.
Step 4
Place the chicken thigh in a frying pan without oil, skin-side down, and cook over high heat to render out the chicken fat.
Step 5
Once the chicken is browned, add the konjac and stir-fry while coating it with the rendered chicken fat to evaporate any excess moisture.
Ingredients List
Important Notes
Tearing the konjac with a spoon creates an uneven surface, which allows the flavors to soak in much more effectively. 💡
Massaging and rinsing the konjac with hot water (or warm water) saves the step of pre-boiling while removing its distinct odor. ⏱️
Cooking the chicken over high heat without oil allows the fat from the chicken skin to render, which the konjac then absorbs for extra flavor. 🔥
This 'stewed-stir-fry' style, where the sauce is reduced completely, ensures the flavor is set without needing to cool it down, making it perfect for bento boxes. 🍱
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...