Soak dried shiitake mushrooms in water until rehydrated. Reserve 200cc of the soaking liquid.

Pat fried tofu with paper towels to remove excess oil. Roll a chopstick over the tofu to loosen it, then cut each piece in half and open into a pouch.

Cut rehydrated shiitake mushrooms and bamboo shoots into 1cm cubes.

Combine ground pork, egg, salt, ginger, and potato starch in a plastic bag. Knead well, then add the diced shiitake and bamboo shoots. Knead again and cut off the tip of the bag.

Stuff each tofu pouch with 1/6 of the meat mixture and secure with a toothpick.

In a pot, combine sake, mirin, sugar, soy sauce, and shiitake soaking liquid. Bring to a boil, then add the stuffed tofu pouches. Cover with a heavy cooking paper and simmer on low heat for 10 minutes.

Blanch chrysanthemum greens in boiling water, then cool in ice water. Drain and cut into bite-sized pieces.