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Ingredients 1 or 2 sticky white potatos 2 tablespoons of Kuzu 2 cloud ear mushrooms 1 Shiitake mushroom 1-2 carrots carved into mini flowers 1 rape blossoms 1 dried scallop Suitable amount of bean-shaped Fu, (a type of wheat gluten (red)), sugar, soy sauce, egg white, Yuzu, a Japanese citrus, and ginkgo nuts. #1 Cut the top and bottom sides of potatoes and peel. Boil potatoes in a pan. Drain and mash potatoes. Shred cloud ear mushrooms. Mix mashed potatoes with cloud ear mushrooms, ginkgo nut, egg white and thickener. Then make a small ball. #2 Boil shiitake mushroom in syrup adding sugar and soy sauce to taste, boil carrot and rape blossoms. #3 Add sugar, soy sauce and Kuzu into dried scallop soup stock. Serve #1 and #2 in the bowl, top with the thick soup and shredded Japanese citrus.
Source: Hongo Group