Steps

1. Cut 1 block of firm tofu into 8 pieces and arrange them on paper towels. Let them drain for about 10 minutes. (This is the secret!) Thoroughly draining the tofu allows it to absorb the simmering liquid better and prevents the sauce from becoming watery.
   🕒 00:51
2. Cut 1 onion into 10-12 wedges.
   🕒 01:32
3. Trim the tough stems from 4 shiitake mushrooms and cut them in half.
   🕒 01:39
4. Trim the base from 100g of enoki mushrooms. If they are clumped together, gently separate them.
   🕒 01:42
5. In a large frying pan, combine the [A] seasonings (2 tbsp sugar, 4 tbsp mirin (sweet rice wine), 4 tbsp cooking sake (rice wine), 5 tbsp soy sauce, and 100ml water). Mix well until dissolved.
   🕒 01:51
6. Add all the sliced onions to the simmering liquid in the frying pan.
   🕒 03:29
7. Heat the pan over medium heat until the simmering liquid comes to a boil.
   🕒 03:35
8. Once the liquid boils, use chopsticks to push the onions to the side of the pan to create space.
   🕒 04:04
9. Place 200g of beef in the cleared space and break it apart with chopsticks, cooking until it changes color.
   🕒 04:15
10. Remove the cooked beef from the simmering liquid and set aside on a separate plate. (This is the secret!) Removing the beef temporarily prevents it from becoming tough when the sauce is reduced later, maintaining its tender texture.
    🕒 04:55
11. Place the drained tofu into the simmering liquid in the pan where the beef was removed, arranging the pieces without overlapping. If the heat is too high, reduce it.
    🕒 06:11
12. Return the heat to medium and add the sliced shiitake mushrooms and enoki mushrooms on top of the tofu.
    🕒 06:43
13. Simmer for about 1 minute until the mushrooms soften. (This is the secret!) Adding the mushrooms and then pressing them down makes it easier to place a lid on top without breaking the tofu.
    🕒 07:50
14. Tuck the softened mushrooms between the other ingredients and place a lid on top.
    🕒 08:11
15. Simmer over medium-low heat (slightly weaker than medium), with the liquid bubbling gently around the edges of the lid, for about 10-12 minutes.
    🕒 08:39
16. Once the ingredients have absorbed the flavor and are tender, move the onions and other ingredients to the top of the tofu to make space for the beef.
    🕒 09:25
17. Once space is created, return all the previously cooked beef to the pan.
    🕒 09:58
18. Increase the heat slightly and cook the beef thoroughly for about 2 minutes, flipping occasionally with chopsticks.
    🕒 10:09
19. After heating for about 2 minutes, serve in bowls, generously spooning the simmering liquid over the ingredients. Enjoy!
    🕒 10:34