Sukiyaki-style Sliced Beef+*?

Yield: 2 servings

Prep-Cooking time

• Eggs: 2 hours
• Shiitake mushroom soaking: 30 min to a few hours

Equipment

• Breville Eggspart / Sous Vide cooker or a 1 qt. pot
  
• 4 qt. Staub cocotte

Ingredients

• 2 eggs
• 4 small (8g) dried shiitake mushroom, sliced to 1/8" strips
• 1/2 cup water
• 1/4 tsp kombu powder
  
  
• 1/2 pack firm tofu, sliced thickness wise, then cut into 4 rectangles
• 200g very thinly sliced beef
• 1/4 onion, sliced to 1/4" strips along the fiber
• 1 medium sized (100g) carrot, peeled and sliced diagonally to 1/8" ovals
• 1/2 pack Enoki mushroom
• 2 raw shiitake mushrooms
• shirataki
• 4 tsp vegetable oil, divided
  
  
• 1/4 cup mirin
• 3 tbsp brown sugar
• 3 tbsp soy sauce
• 1 cube beef bouillon
  
  
• 2 servings of cooked rice

Directions - Prep

• Eggs:
  Preheat a sous vide water bath to 135F/57C.
  Pasteurize eggs for 2 hours.
  Cool down in water immediately. Keep refrigerated if not using right away.
• Shiitake:
  Fully submerge in water with kombu powder added, for at least 30 minutes.

Directions

1. Place a folded-in-half paper towel on a plate. Place tofu rectangles on the paper towel.
2. Microwave at 600w (50% power) for 3 minutes. Wipe off any excess water (caution, hot!).
3. Heat cocotte to medium high. Coat surface with 1 tsp oil.
   Sear one side of tofu for 5 minutes or until well-browned. Flip sides and sear for 4 minutes. Set aside.
4. Add 2 tsp oil to cocotte. Sear beef slices one by one, taking caution not to overcook. Set aside.
5. Add 1 tsp oil to cocotte. Fry vegetables for 2 minutes.
6. Add shiitake mushrooms with their soaking water. Add mirin, and dissolve beef bouillon and sugar.
7. Add seared beef and tofu and cook for 1 minute. Add enoki.
8. Add soy sauce. Reduce heat to low. Simmer until vegetables become mostly tender.
9. Serve in bowls with eggs cracked in, and with bowls of rice.
   

Notes