Ingredients
300 grams Thinly sliced beef belly meat
300 grams Shirataki noodles
1 packet Shimeji mushrooms
2 Eggs
1 to garnish Mitsuba
3 tbsp Sugar
3 tbsp Soy sauce
3 tbsp Sake
Method
Sources
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Individual cups for perfectly shaped poached eggs
Grow shiitake on a log — fresh shiitake in your kitchen
Grow oyster mushrooms at home — harvest in 10 days, 2 crops
Grow lion's mane mushrooms — seafood-like texture, brain-boosting
Electric egg cooker — hard, soft, poached eggs, no guessing
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Pre-boil the shirataki noodles, rinse in cold water, and remove the scum. Cut the shirataki noodles, shimeji mushrooms, and Japanese parsley into easy-to-eat lengths after draining. Add 400ml of water to a pot, add 3 tablespoons of sake and bring to a boil. Add the meat cut into easy-to-eat portions. Lightly skim the scum. Add 3 tablespoons sugar, 3 tablespoons soy sauce, the shimeji mushrooms, and shirataki noodles, and lightly boil together. Add whisked eggs and Japanese parsley after the flavor has melded. Cover with a lid and turn off the heat, cook the eggs to desired firmness in residual heat, and it is done. Top it on a bowl of rice for a filling meal!