What's the best way to make Sukiyaki Pork Rice?

I love Japanese sukiyaki rice so much that I cook it myself almost once a week.

My secret to making Sukiyaki Pork Rice delicious is to make a good proportional sauce (more on that below), which is the essence of Sukiyaki.

Ingredients:

50ml of soy sauce, 50ml of mirin, 50ml of sake, 50ml of water, 1 spoonful of sugar, 300g of sliced fatty beef, 1 piece of fatty pork, 1/4 white onion, 4 corns, 200g of tofu, 3 shiitake mushrooms, 500g of enoki mushrooms, 1 green onion, 1 bowl of edible raw egg, 1 bowl of rice. 2 raw eggs, a bowl of rice

Steps:

Step 1: Make the sauce: 50ml each of soy sauce, mirin, sake, and water and bring to a boil, and cook until the flavor of the alcohol evaporates and turn off the heat.

Step 2: Prepare the side dishes: slice the green onion diagonally, cut the onion into strips, cut the mushrooms into flower knives, and cut the baby vegetables into chunks.

Step 3: Dry-fry the tofu directly on the pan until each side is browned and colored, then remove and cut into thick slices.

Step 4: Choose a flat, shallow pan and fry a small piece of fat in it to release the oil.

Step 5: Fry the scallions until colored on both sides and the fatty beef slices until half-cooked.

Step 6: In a bowl with rice, add various side dishes and pour in the cooked sauce.

Tips:

Crack a raw egg into a bowl, take out half of the egg white, and beat the rest with the yolk, and the slices of fatty beef are especially delicious when dipped in the egg mixture.