Japanese Oyakodon-Style Quail Eggs with Konjac Noodles

Ingredients

• 18 eggs Quail eggs
• 12 oz Konjac noodles (shirataki)
• 10 oz Chicken thigh or breast (boneless, skinless)
• 1/2 medium Yellow onion
• 3 stalks Green onions (scallions)
• 2/3 cup Dashi stock (or water + dashi powder)
• 1/4 cup Soy sauce (low-sodium if desired)
• 2 tbsp Mirin
• 1 tbsp Sake (or additional mirin)(optional)
• 1 tbsp Sugar (or low-carb sweetener)
• 1 tsp Cornstarch(optional)
• 1 tbsp Water (for cornstarch slurry)(optional)
• 1 tbsp Neutral oil
• 1 pinch Salt(optional)

Instructions

1. 1

   Prep (20 minutes): Rinse konjac noodles, then boil in water for 1–2 minutes; drain and set aside. Slice onion thinly. Cut chicken into thin bite-size pieces. Thinly slice green onions. If using cornstarch, mix cornstarch with water to make a slurry.

2. 2

   Cook (25 minutes), broth base: In a skillet or saucepan over medium heat, add oil and sauté onion until softened, about 3–4 minutes. Add chicken and cook until no longer pink, about 6–8 minutes.

3. 3

   Cook (25 minutes), simmer: Stir in dashi, soy sauce, mirin, and sugar (and sake if using). Bring to a gentle simmer and cook 8–10 minutes to develop flavor.

4. 4

   Cook (25 minutes), eggs: Add quail eggs to the simmering broth and gently simmer until just cooked through, about 6–8 minutes (timing varies by egg size and starting temperature). If you want a slightly thicker sauce, stir in the cornstarch slurry and simmer 1 minute.

5. 5

   Serve: Divide konjac noodles into 3 bowls. Spoon chicken and broth over noodles. Top with green onions and serve immediately.