300g of soy cheese (tofu), cut into 2cm cubes and drained
8 Japanese dried mushrooms (20g)
8 large green onions or 2 leeks, cut into 5cm pieces (20g)
400g of beef fillet, sliced thinly
1/2 tablespoon of butter
100g of sake
6 eggs
Cooking broth:
3 tablespoons of soy sauce
60g of sugar syrup (mirin)
120g of soy sauce
60g of water
300g of soy cheese (tofu), cut into 2cm cubes and drained
8 Japanese dried mushrooms (20g)
8 large green onions or 2 leeks, cut into 5cm pieces (20g)
400g of beef fillet, sliced thinly
1/2 tablespoon of butter
100g of sake
6 eggs
Cooking broth:
3 tablespoons of soy sauce
60g of sugar syrup (mirin)
120g of soy sauce
60g of water
Cut the tofu into 2cm cubes and drain excess liquid
Remove stems from mushrooms and make a cross-cut on each mushroom cap
Chop green onions into 5cm pieces or slice leeks diagonally into 1cm pieces
Arrange all ingredients in a decorative manner on a large plate
Mix the cooking broth ingredients and bring to a simmer, then set aside in a small saucepan
Crack an egg for each guest into individual plates
Place the cooked ingredients in front of each guest
Pour the cooked ingredients with the soy sauce-based sauce before serving
To cook and serve, use a frying pan or electric skillet
Melt butter
Add beef slices and let them brown slightly
When almost done, add half the cooking broth and equal amounts of the other ingredients
Start with the tofu that releases more liquid
Serve directly from the frying pan or skillet as the ingredients cook
Add more ingredients and broth if needed
If the broth becomes too concentrated, add hot water.
