Cut the pork into bite-sized pieces about 2-3 cm long. Season lightly with salt and pepper, and coat thinly with katakuriko.
Put the chicken stock granules, sake, water and mushrooms into a pan and turn up the heat. When it reaches a boil, add the pork.
When the pork is cooked through, add the tofu. As soon as the tofu is heated through add the grated garlic, and check the taste. It should be just a bit salty.
Add the mitsuba and then add the beaten egg all at once. Turn off the heat after you've added the egg.
Story Behind this Recipe
The combination of grated garlic and Wei-pa chicken stock granules in Mirusuke-san's "Salted Udon Noodles with Lots of Vegetables" was delicious, so I tried it for simmered tofu - the result was easy and delicious.
For this recipe I used a 380 g block of tofu. If your tofu is small, please reduce the amount of Wei-pa Chinese chicken soup stock granules. On 2/24 I changed the amount of water from 230 to 250 ml. Please taste and adjust the seasonings at Step 3 before adding the egg. The cooking liquid will thicken a bit due to the katakuriko on the pork.