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(Jerusalem artichoke and boiled eggs in soy sauce)


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Jerusalem Artichokes are a good substitute for Toran and I chose to use them for this simple dish.

You can read more about Toran here.

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For the Jorim Ganjang( soy sauce)Mix together all the ingredients (water, Korean Chunju or Japanese Sake, Golden syrup, sesame oil, toasted sesame seeds, white ground pepper) in a small bowl.

Set aside for a few minutes.

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Wash and peel Jerusalem artichokes and dice them into a small pieces.

Boil two eggs and cut them in half.

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Slice the vegetables (shallots, spring onions, garlic and chili) until you have an amount to fill a tablespoon.

Normally each tablespoon will weigh around 10 grams

ToranEgg3Pour 1 tbs (tablespoon) of olive oil into a deep frying pan and a little bit of butter too, only 1 tsp (teaspoon).

Stir fry the Jerusalem Artichokes with the grated garlic for 2 minutes on a medium heat.

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Pour the mixed soy sauce into the frying pan, add the eggs and close the lid.

Boil for 10 minutes on a medium high heat.

Turn down the heat to a medium low heat.Add all the vegetables (spring onions, shallots, and chillies).

Leave them for another 5 -10 minutes on a medium heat.

Serve and garnish with toasted sesame seeds.

Preparation time : Less than 15 minutes

Cooking time : 20 minutes

Serves  : 2 – 4

You will need to go a Korean supermaket to buy some ingredients.

Use Jorim Ganjang (Korean brand of soy sauce) or simply buy a a bottle of soysauce from any English supermarket.

Ingredients

For the soy sauce

  • 60 ml Jorim Ganjang
  • 50 ml water
  • 20ml Korean Chunju or Japanese Sake
  • 40ml Golden syrup
  • 1 teaspoon sesame oil
  • 1 teaspoon toasted sesame seeds
  • ¼ teaspoon white pepper

For the vegetable

  • 300g washed, peeled and diced into a medium size cubic, Jerusalem artichoke
  • 2 boiled eggs, cut in half
  • 10g shallots, finely sliced
  • 10g spring onions, finely sliced
  • 5g / 2 garlic cloves, finely sliced
  • 5g / 1 red Thai chilli finely sliced

For the sauce pan

  • 1 tablespoon olive oil
  • 1 tea butter.

Tip: For hungry guests, it is a good side dish to serve with a bowl of rice, Chicken Buchu Jeon or a garlic nann bread.