Cut the tofu into 6 equal slices horizontally. Slice the pork belly into 3cm wide strips.

Separate the komatsuna leaves from the stems and cut both into 3cm pieces. Slice the shiitake mushrooms into 1cm strips.

Cut the king oyster mushroom in half, then slice horizontally into two pieces and vertically into three strips. Trim the root of the shimeji mushrooms and separate them.

Heat olive oil in a frying pan. Layer tofu, pork belly, komatsuna stems, shimeji, shiitake, king oyster mushrooms, and komatsuna leaves in order.