Cut konjac into 2cm cubes and boil in salted water for 1–2 minutes until floating. Rinse with cold water.

Rinse pre-cooked quail eggs to remove impurities.

Dice carrots into 1–2cm cubes. Prepare dried shiitake mushrooms by cutting large pieces into smaller ones.

Combine quail eggs, konjac, carrots, and shiitake mushrooms in a pot.

Add water, soy sauce, mirin, and sugar to the pot.

Add chopped green onion and bring to a boil over high heat.

Reduce heat to medium-low and simmer for 20 minutes until the sauce thickens and ingredients are well-coated.