Prepare the rice cakes (pumpkin, mugwort, rice).

Separate 3 eggs into whites and yolks, adding a pinch of salt to each and whisking well.

Cook the egg whites and yolks separately on low heat without flipping.

Roll the cooked egg whites and yolks into tight rolls and slice evenly.

Prepare the garnish by slicing roasted seaweed and combining with the egg slices.

Toast 80g of dried anchovies in a pan, then add 2 pieces of kelp and 900ml water. Bring to a boil.

Remove the kelp once the broth boils, and simmer the anchovies until the broth is rich.

Add the rice cakes and dumplings to the boiling broth.

Season with 1/2 tbsp fine salt, 1 tbsp tuna sauce, a pinch of pepper, and sliced green onion. Adjust salt to taste.

Cook until the rice cakes are tender but not mushy, then turn off the heat.