300 g of tofu (soy cheese)
8 Japanese dried mushrooms (20 g)
8 large green onions or 2 shallots per serving (20 g)
400 g of beef (tenderloin, flank steak, or strip loin), cut into thin slices
1/2 tablespoon of butter
1 tablespoon of soy sauce (100 g)
6 eggs
Cooking broth:
3 tablespoons of soy sauce
1/4 cup of sake (60 g)
1/4 cup of mirin (sweet sake) (60 g)
1/2 cup of soy sauce-based sauce (120 g)
1/2 cup of water
300 g of tofu (soy cheese)
8 Japanese dried mushrooms (20 g)
8 large green onions or 2 shallots per serving (20 g)
400 g of beef (tenderloin, flank steak, or strip loin), cut into thin slices
1/2 tablespoon of butter
1 tablespoon of soy sauce (100 g)
6 eggs
Cooking broth:
3 tablespoons of soy sauce
1/4 cup of sake (60 g)
1/4 cup of mirin (sweet sake) (60 g)
1/2 cup of soy sauce-based sauce (120 g)
1/2 cup of water
Cube the tofu into 2 cm pieces and let it drain
Remove the stems from the mushrooms
Make a cross-cut on each mushroom head
Cut the green onions into 5 cm pieces or, if using shallots, cut them into 1 cm thick slices
Arrange all the ingredients in a decorative way on a large plate
Mix all the cooking broth ingredients and bring to a boil, then serve in small bowls
Break an egg per serving into individual bowls
Serve in front of each guest
Pour the cooked ingredients over the sauce before eating
To cook and serve, use a frying pan or electric skillet
Melt butter
Place the beef slices and let them brown
When they are almost done, add half the cooking broth and equal amounts of 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
Serves 6.
