Cut the enoki mushrooms into 2cm pieces and slice the tofu into bite-sized pieces. Place the tofu in a microwave-safe container, cover with plastic wrap, and microwave at 600W for 2–3 minutes. Drain excess water.

Make a slit in the mentaiko and extract the contents.

In a pot, combine the seasoning ingredients (sake, soy sauce, dashi powder, ginger, and water) and enoki mushrooms. Heat over medium heat until boiling, then simmer for 2 minutes. Add the mentaiko and continue to simmer. Stir in the cornstarch mixture and cook until the sauce thickens.