Pre-boil the shirataki noodles, rinse in cold water, and remove the scum.
Cut the shirataki noodles, shimeji mushrooms, and Japanese parsley into easy-to-eat lengths after draining.
Add 400ml of water to a pot, add 3 tablespoons of sake and bring to a boil. Add the meat cut into easy-to-eat portions.
Lightly skim the scum.
Add 3 tablespoons sugar, 3 tablespoons soy sauce, the shimeji mushrooms, and shirataki noodles, and lightly boil together.
Add whisked eggs and Japanese parsley after the flavor has melded.
Cover with a lid and turn off the heat, cook the eggs to desired firmness in residual heat, and it is done.
Top it on a bowl of rice for a filling meal!
Story Behind this Recipe
I made this to serve with rice for dinner!
The thinly sliced beef belly meat has fat, so it will not harden when cooked, but if using meat aside from belly meat, take it out momentarily in Step 5, and add it back to the pot when you add in the eggs. Add a bit of mirin for those of you with a sweet tooth.