Cut konjac into 2cm cubes. Boil 1L of water with 1 tbsp coarse salt, then add konjac and boil for 1-2 minutes until it floats. Rinse with cold water.

Rinse pre-cooked quail eggs to remove any impurities.

Dice carrot into 1-2cm cubes. Prepare dried shiitake mushrooms by cutting into smaller pieces if necessary.

In a pot, combine quail eggs, konjac, carrot, and dried shiitake mushrooms. Add 300cc water, 120cc soy sauce, 120cc mirin, and 7 tbsp sugar.

Add green onion, cut into small pieces, to the pot.

Bring the mixture to a boil over high heat, then reduce to medium heat and simmer for 20 minutes until the sauce thickens.

Reduce the sauce until about 70-100cc remains. Adjust seasoning if needed.