Directions:

1. Remove the hard tip of Shiitake mushroom and cut the pileus and shank into 5 mm-wide pieces. Cut off the root of radish sprouts.

2. Make a lengthwise cut in the Mentaiko pollock roe and remove the thin skin.

3. Put the ingredients A and Shiitake mushroom in a pan. Scoop bite-size pieces of the tofu using a spoon, put them in the pan and cook over medium heat.

4. After boiling, turn down the heat and cook for about 2 more minutes.

5. Turn off the heat, add the mixed ingredients B and stir gently.

6. Turn on the heat again until thickened, add and loosen the Mentaiko pollock roe and add radish sprouts and cook lightly.

Recipe by culinary specialist Ryuta Kijima