STEP 1/7
Chop dried shiitake mushrooms and onions.
STEP 2/7
Prepare tofu by wiping off the water before and after with a kitchen towel and cutting it into bite-sized pieces. (The noodles are bumpy because they become hand tofu. But it tastes great.) Boil quail eggs and peel them.
STEP 3/7
Place pan over low heat and when heated, oil and coat tofu with potato starch. For me, it's the fastest to put tofu on it one at a time. Cover and bake in a pan.
STEP 4/7
Place some space so that they don't stick to each other and bake them in front and back. When done, drain the oil from the kitchen towel and place on a plate.
STEP 5/7
Put 1/2 tablespoon soy sauce, 1/2 tablespoon of house soy sauce, 1 tablespoon of oyster sauce, 2 tablespoon of pepper oil, 1/2 tablespoon of minced garlic, 1 tablespoon of grain syrup, 1 tablespoon of brown sugar, 7 tablespoon of anchovy broth, and a little pepper and when it boils
STEP 6/7
Add quail eggs, onions, and shiitake mushrooms and cook.
STEP 7/7
When the soup remains on the bottom of the pan, add tofu and stir-fry it without water. Lastly, add sesame oil and mix it. Okay.
When using dried shiitake mushrooms, soak them in lukewarm water for 30 minutes before using them.