Recipe - Misoyaki Sliced Meat and Mushroom with Egg

Here’s is something Japanese

Stir-fry meat slices with organic miso and cooking sake. Of course, do not forget about a pasture-raised egg with runny yolk or you may make salt cured egg yolks to imitate the salted egg yolks

Tips: Make sure not to overcook the yolks, as this will destroy the lecithin.

— Recipe —

Misoyaki Sliced Meat and Mushroom with Egg

Ingredient

Part 1:

60g Sliced meat

1/2 tsp Ginger powder

1 tsp Erythritol

1 tbsp Cooking sake

6g Miso paste

Part 2:

30g Shiitake mushroom

30g Eryngii mushroom

20g Yellow onion

6g Salted butter

1/2 tsp Ginger powder

1 tsp Erythritol

1 tbsp Cooking sake

6g Miso paste

Black pepper - to taste

Method:

1. Sliced mushroom and yellow onion, ready aside

2. Marinade meat slices with ingredients in Part 1 and refrigerate for 15 mins.

3. Heat up pan with butter and add in sliced onion and mushroom to stir fry.

4. Next add in sliced meat, cook one side for 1min and flip to cook the other side.

5. Make sure to add some water after the meat is well cooked.

6. Sauté a while and transfer them to a bowl.

7. Boil water and add in egg for 5 minutes, don’t over cook, we want a runny yolk.

8. Crack the egg at the centre, sprinkle some black pepper and it’s ready to serve!