Chinese-style Tofu and Pork in Scrambled Egg

• 1 block of 380 grams Tofu
• 50 grams Thinly sliced pork
• 2 tsp Katakuriko
• 2 tsp Weipa
• 1 tbsp Sake
• 250 ml Water
• 1/2 of a clove's worth Grated garlic
• 1 Shiitake mushrooms (or shimeji mushrooms)
• 1 bunch Mitsuba
• 1 Egg

1. Cut the pork into bite-sized pieces about 2-3 cm long.
2. Season lightly with salt and pepper, and coat thinly with katakuriko.
3. Put the chicken stock granules, sake, water and mushrooms into a pan and turn up the heat.
4. When it reaches a boil, add the pork.
5. When the pork is cooked through, add the tofu.
6. As soon as the tofu is heated through add the grated garlic, and check the taste.
7. It should be just a bit salty.
8. Add the mitsuba and then add the beaten egg all at once.
9. Turn off the heat after you've added the egg.

pork, katakuriko, weipa, sake, water, garlic, shiitake mushrooms, egg

Taken from cookpad.com/us/recipes/156356-chinese-style-tofu-and-pork-in-scrambled-egg (may not work)