Steps

1. Lightly pound Thinly Sliced Beef (Shabu-Shabu Cut) 200g with the back of a knife to flatten, then cut into 3cm wide strips. [Key Tip!] Pounding the thinly sliced beef makes it tender and easier to eat.
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2. Place the cut beef in a bowl, add Sugar 1 tsp and Cooking Sake (Rice Wine) 2 tbsp, and rub them into the meat.
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3. After rubbing the beef with the seasonings, let it sit for about 10 minutes.
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4. Finely chop Green Onions 2 stalks, separating the white base from the green tops.
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5. In a pot, combine Dashi Broth 800cc, Usukuchi Soy Sauce (Light Soy Sauce) 3 tbsp, Mirin (Sweet Rice Wine) 1.5 tbsp, and Salt 1/2 tsp. Bring to a boil over heat.
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6. Add the seasoned beef to the boiling broth, and simmer over low heat for about 5 minutes, gently breaking it apart. [Key Tip!] Carefully skim off any scum that rises from the beef and replenish water if the broth reduces. To maximize the meat's flavor, do not pre-cook the beef.
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7. Add the white parts of the green onions to the pot and simmer briefly over low heat.
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8. In a separate pot, bring water to a boil and make poached eggs. Gently drop 1 Egg (for poached egg) at a time into the edge of the boiling water's swirl. [Key Tip!] Even without vinegar, dropping the egg into the swirling boiling water's edge helps the egg white to set around the yolk.
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9. Once the egg white has partially set, gently fold the surrounding white over the yolk to shape it.
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10. Ladle the Nikusui into bowls and top with the poached egg.
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11. Sprinkle the green parts of the green onions over the top, and add Ichimi Togarashi (Chili Powder) (a pinch) if desired.
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12. For the finishing touch, serve with Rice (for Tamago Kake Gohan) (to taste) and the yolks from 2 Eggs (for Tamago Kake Gohan). It's ready!
    🕒 12:08