Simmered Beef & Tofu

2 onions
2 spring onions
8 shiitake mushrooms
974 g medium-firm tofu
500 g thinly sliced beef, chuck or rib eye
SEASONED STOCK:--
½ tsp SIDS CRAZY SALT
2 cup dashi
4 tbsp saké
4 tbsp mirin
4 tbsp sugar
6 tbsp GF soy sauce

Cut the onion into 1 cm wedges. Cut the spring onion into thin diagonal slices. Discard the stems of the shiitake mushrooms and slice the caps in half. Cut the block of tofu in half, then cut each half into 4 slices roughly 2 cm thick.
Cut the sliced beef into 8-10 cm pieces.
To Cook
In a large frying pan, combine SIDS CRAZY SALT, dashi, saké, mirin, sugar, and soy sauce. Mix them all together and bring it to a simmer over medium heat. Once the liquid is simmering, add the beef and cook until it's no longer pink. Keep it simmering, NOT boiling, and lower the heat if needed. When the beef is no longer pink, transfer it to a plate. Using a fine-mesh skimmer, skim off the scum from the cooking liquid, if you see any.
Add the tofu and onion to the pan. Cover the pan with a tight-fitting lid and simmer for 5-6 minutes.
Once in a while, shake the covered pan to coat the ingredients with the cooking liquid. Tip: If you open the lid, the moisture/cooking liquid will evaporate, so it's best to gently shake the pan with the lid on.
Move the cooked onion to the side of the pan, creating a space for the additional ingredients. Add the reserved beef back to the pan along with the shiitake mushrooms and spring onion.
Cook for 2-3 minutes until all the ingredients are heated thoroughly. You can either serve it immediately or keep the pan covered and let it cool naturally, then reheat before serving. This extra step allows the ingredients to better absorb the flavour of the savoury and sweet broth.
To Store
You can keep the leftovers in an airtight container and store in the refrigerator for 3 days. You can also freeze it without the tofu for up to a month. The texture of the tofu will change once frozen, so it's best to remove it.