Thinly slice the burdock root into shavings and soak in water to remove bitterness. Drain well.

Trim the tough stems of shungiku, place in a microwave-safe container, add 1 tbsp water, cover loosely with plastic wrap, and microwave at 600W for 2 minutes. Rinse under cold water, squeeze out excess moisture, and chop finely.

Wrap the tofu in kitchen paper, place on a microwave-safe plate, and microwave at 600W for 2 minutes. Drain excess water.

In a saucepan, combine the simmering sauce ingredients (☆). Heat over medium heat until boiling, then add the burdock root. Skim off any foam and simmer for 7–8 minutes until tender. Drain and let cool.