Shiitake: Soak dried shiitake mushrooms in water for a few hours (or overnight in the fridge) until soft. Squeeze out the water, remove the stems, and thinly slice.

Tofu (draining): Wrap the tofu in paper towels and place it in a colander over a bowl. Put a weight on top and let it drain for a few hours (replace the paper towel once).

Quick tip: If you're in a hurry, microwave the tofu for a few minutes instead.

Vegetables: Cut spinach and peeled carrots into 4cm lengths (carrots should be 5mm wide).

Boil the spinach, carrots, and shiitake together for about 2 minutes.

Drain and squeeze out the excess water well. (Be careful not to burn your hands!)

Mix the vegetables with Seasoning (A) (light soy sauce, mirin, and dashi).

In a large bowl, combine the drained tofu and ground sesame seeds. Mash the tofu by hand until smooth.

Tip: For a better aroma, grind roasted sesame seeds yourself using a mortar and pestle.

Add Seasoning (B) (white miso, sugar, and salt) to the tofu mixture and blend well.

Add the seasoned vegetables to the tofu dressing and mix gently.

Pro tip: Tofu releases water over time once seasoned. For the best creamy texture, mix everything just before serving!