Steps

1. Cut 1/2 carrot into julienne strips about 3-4cm long.
   🕒 01:09
2. Squeeze the water from 2 medium dried shiitake mushrooms that have been rehydrated, remove the stems, and slice thinly.
   🕒 01:14
3. Cut 100g chicken thigh into small 1cm cubes.
   🕒 01:21
4. Bring water to a boil in a pot and add 1 tsp salt.
   🕒 01:39
5. Crumble 1 block (approx. 350g) firm tofu with your hands and add it to the pot.
   🕒 01:55
6. After blanching the tofu for about 2 minutes, remove it from the pot, drain in a colander, and squeeze out excess water.
   🕒 02:08
7. Heat 1 tbsp sesame oil in a pot over medium heat.
   🕒 02:33
8. Add the pre-cut carrots and stir-fry for 1-2 minutes until slightly tender. [Secret Tip!] Since the simmering time is short, it's important to cook the carrots thoroughly here.
   🕒 02:37
9. Once the carrots are tender, add the cubed chicken thigh and stir-fry, breaking it up with a spatula.
   🕒 03:15
10. When the chicken thigh changes color, add the sliced dried shiitake mushrooms and stir-fry briefly.
    🕒 03:36
11. Turn off the heat, season the ingredients with a pinch of salt and a little pepper, and mix everything together.
    🕒 03:57
12. Turn the heat back on to medium, and add all the drained firm tofu.
    🕒 04:28
13. Gently crush the tofu with a spatula as you stir-fry, breaking it into bite-sized pieces.
    🕒 04:43
14. After stir-frying briefly, turn off the heat and add all the seasonings: 1 1/2 tbsp soy sauce, 1 tbsp mirin (sweet rice wine), 2 tsp sugar, and 2 tbsp shiitake soaking liquid.
    🕒 05:07
15. Turn the heat back on and mix gently. Once it starts to boil, reduce the heat and simmer for about 3-4 minutes.
    🕒 05:39
16. When the liquid has slightly reduced, pour in the 1 beaten egg.
    🕒 06:06
17. Gently stir from the bottom of the pot with a spatula until the egg is cooked through.
    🕒 06:20
18. Once the egg is set, turn off the heat, add the chopped green onion (1 stalk), stir briefly, and it's ready!
    🕒 06:48