Steps

1. Finely chop 30g garlic.
   🕒 05:57
2. Thinly slice 1 onion (250g).
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3. Thinly slice 100g carrot into half-moons. No need to peel.
   🕒 11:31
4. Separate 1 head broccoli (200-300g) into florets, and thinly slice the stem part.
   🕒 12:25
5. Cut 70g ham in half, then julienne.
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6. Add 1 tbsp olive oil and finely chopped garlic to a frying pan and heat over high heat.
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7. Once it starts sizzling, reduce to medium-low heat and sauté until the garlic turns golden brown. [Pro Tip!] Slowly sautéing raw garlic removes any unpleasant harshness and makes it fragrant.
   🕒 17:34
8. Add the onion, carrot, shimeji mushrooms, and broccoli stems, and sauté over medium heat.
   🕒 18:31
9. Once everything looks glossy, add the ham. Since ham is already cooked, do not over-sauté.
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10. Add 900cc water, 1 tbsp consommé, 2 tsp Chinese seasoning, 1 pinch salt, and black pepper to taste. [Pro Tip!] Combining different broths (beef and pork) dramatically enhances the umami.
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11. Cover and simmer for 10 minutes until the vegetables are tender.
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12. Add the broccoli florets, cover, and simmer for 3-4 minutes.
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13. While simmering, lightly beat 2 eggs as if cutting vertically with chopsticks. [Pro Tip!] Beating vertically helps cut the egg whites well, resulting in a fluffy texture.
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14. Once the broccoli is cooked, turn off the heat.
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15. Slowly drizzle in the beaten egg like a thin stream.
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16. Heat lightly over low heat until the egg sets. [Pro Tip!] By adding the egg after turning off the heat, rather than when boiling, you'll achieve fluffy eggs.
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17. Serve in a bowl and finish with olive oil to taste, black pepper to taste, and paprika powder to taste.
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