Hiryu head with burdock

Cut the burdock into chicken broth, carrots and jellyfish into shredded pieces. Add the ingredients for Hiryuto's seedling in a frying pan over high heat and stir-fry while mixing the whole thing.

Add the seasonings [A] to a frying pan, mix well, then put them in a batter to remove rough heat. Add beaten eggs and mix, and once the whole mixture has blended, add the bite-sized mitsuke leaves.

Cut into 2 equal parts and spread out into bag-like pieces, stuff the seeds of the Hiryu head from [2], and hold the mouth with a toothpick.

Put [B] in a pot, bring to a boil, and gently add [3] and simmer. Bring it to a solid boil before adding the eggs to solidify.

Immediately cover with aluminum foil, boil for about 3 minutes, then turn it over and then reinstall it. After simmering for 1-2 minutes, remove from the heat, remove the toothpick and place in a bowl.

Topped with mustard grains to your liking and complete the process.