Hiryu head with burdock

Cut the burdock root into thin strips and the carrots and wood ear mushrooms into thin strips. Place the ingredients for the Hiryuzu seeds in a frying pan over high heat and stir fry while stirring

Add the seasonings (A) to a frying pan, mix well, then transfer to a tray and let cool. Add the beaten eggs and mix until well combined, then add the mitsuba (Japanese parsley) cut into bite-sized pieces

Cut the fried tofu into two equal pieces and spread it out like a bag. Fill the bag with the Hiryuzu seeds from [2] and seal the opening with a toothpick

Put [B] in a pot and bring to a boil, then gently add [3] and simmer. Bringing it to a boil before adding it will help the eggs solidify nicely

Immediately cover with aluminum foil and simmer for about 3 minutes, then flip over and cover again. After simmering for 1-2 minutes, remove from heat, remove toothpicks and serve in a serving dish

Finish by topping with whole grain mustard to taste