Ingredients:
4 servings

Tofu - 2 items
Shiiteji - 1 pack
Shiitake (fresh) - 8 items
Nameko - 1 pack
Enoki - 1 pack
Eringi - 1 pack
Grated black radish - 2 1/2 glasses
Mizuna - 1/2 bunch
Dashi:
Kombu - 70 g, 5 glasses of water, salt a little. Dip kombu in water and steep about 1-2 hours.
Goma ponzu sauce:
Vinegar - 3 tea-spoons
Soy sauce - 2 1/2 tea-spoons
Sesame oil - 1 tea-spoon

Preparation:

1. Take away the stems of mushrooms (shiiteji, eringi, enoki). Cut mushrooms 2 cm longwise. Cut shiitake thinly and wash nameko.
2. Pour in pan dashi (5 glasses), soy sauce (1 tea-spoon), salt (1/2 tea-spoon), and heat. When dashi boil put there mushrooms. As soon as dashi boil again, remove scum.
3. Pour water out and add grated black radish. Boil and remove scum.
4. Cut mizuna 2 cm longwise.
5. Cut tofu and heat in bouillon. Then pour water out and put tofu in the plate.
6. Sauce with mushrooms' juice and decorate with mizuna. Eat with goma ponzu sauce.

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