Rinse the fresh kiri kombu with water and drain. Pat the fried tofu with a paper towel to remove excess oil. Cut the tofu in half lengthwise, then slice into 1cm wide strips.

Heat sesame oil in a pot over medium heat. Add the kiri kombu and fried tofu, and stir-fry until coated with oil.

Add the sauce ingredients (sake, mirin, soy sauce, dashi powder, water) and the steamed soybeans. Bring to a boil, then simmer while stirring occasionally for 7–8 minutes until the liquid is reduced.