Sayori's Unohana Mabushi

Make a flower robe.
Place a strainer in a bowl filled with water and strain the okara while soaking it in water. This makes it easier for fine okara grains to fall down to the bottom of the bowl.
Once it has been completely strained, drain the dissolved water into a strainer with soaked on it, then squeeze the soaked water and drain the water.

Add [1] okara, egg yolk, vinegar and sugar to a pot and mix well.

Place over very low heat and cook slowly while mixing. Prepare a wet cloth and place it on the cloth when it sticks to the skin of the pot to prevent it from being cooked over. Once everything is even further, remove from the heat. The guideline is 10 to 15 minutes.

Put the sake in a pot, bring to a boil, then add the tan leaves from the roots and roast the sake. After cooking it over quickly, let it cool down.

Sayori's kelp jime is dipped into sweet and vinegar made from vinegar, sugar and water, to remove the aroma of kelp. Wipe away any water with kitchen paper and then cut into shredded pieces about 5mm thick.

Put [3] in a bowl, cut 3-4cm thick ginger and stylus. Once the whole thing is mixed, add the unohana roast and mix it further.

Serve in a bowl and it's finished.