Steps

1. Slice 15g ginger into matchsticks. Pro Tip: Unlike grated ginger, this method prevents the ginger flavor from becoming too overpowering and allows the aroma to develop beautifully.
   🕒 02:10
2. Slice 120g green onion diagonally. Pro Tip: If you prefer more texture, you can cut them thicker.
   🕒 02:34
3. While still in its pack, cut 350g firm tofu crosswise, then divide into 12 equal pieces.
   🕒 02:54
4. Arrange the cut tofu, matchstick ginger, diagonally sliced green onion, and 250g beef in a frying pan. Pro Tip: Leave a small space for adding the eggs later.
   🕒 03:06
5. Add 350ml water, 50ml sake, 2/3 tsp salt, 2 tsp soy sauce, 1 tbsp Mirin (Sweet Rice Wine), 4g bonito powder, and 6 dashes MSG(Ajinomoto) (MSG) to the frying pan. Pro Tip: If you don't have bonito powder, you can substitute by heating 4g of katsuobushi (bonito flakes) in the microwave and crumbling it into a powder.
   🕒 03:35
6. Place the frying pan over high heat and bring it to a boil.
   🕒 04:37
7. Once boiling, carefully remove all scum that rises to the surface. Pro Tip: Be sure to thoroughly remove the scum to achieve a clear dashi broth.
   🕒 05:16
8. After removing the scum, cover with a lid and simmer over medium-low heat for 15 minutes. Pro Tip: Always cover while simmering to allow the flavors to properly penetrate the tofu.
   🕒 05:46
9. After simmering for 15 minutes, remove the lid, reduce the heat slightly, and crack 2 eggs into the space you left earlier.
   🕒 08:27
10. Turn off the heat once the eggs have reached your desired level of doneness (soft-boiled). Pro Tip: Adding the eggs at this point prevents them from becoming overcooked if added at the beginning.
    🕒 08:42