Bamboo shoot flying dragon head

Julienne the carrots and shiitake mushrooms. Julienne the burdock root and soak it in water. Drain the grilled tofu. Wash the shiso seeds in water and drain them

Grate the Yamato potato. (If you lightly grill it over a fire to remove the hairs on the surface as shown in the photo, you won't need to peel it.)

Grate the bamboo shoots

Put the drained grilled tofu into a bowl and mix with your hands. Once the mixture has lost its shape, add the grated bamboo shoots and mix until the mixture comes together

[4] Add the carrots, shiitake mushrooms, burdock, shiso seeds, and grated Japanese yam, and mix well again

Heat a generous amount of oil, tear [5] into pieces the size of golf balls, and fry. Once golden brown, remove from the frying pan

Arrange the fried flying dragon heads in a pot, add all the ingredients for the soup stock, put on the heat and bring to a boil

Place the Hiryuu head in a bowl and pour in the broth from [7]