Trim the root of maitake mushrooms and separate them by hand. Wipe excess oil from fried tofu with a paper towel, cut in half lengthwise, and slice into 1cm strips.

Cut salmon into bite-sized pieces and coat both sides with cornstarch.

Peel the pumpkin skin and cut into chunks.

Place pumpkin in a microwave-safe container, cover loosely with plastic wrap, and microwave at 600W for 5 minutes. Mash and mix with mayonnaise, curry powder, and salt and pepper. Divide into aluminum cups, top with pizza cheese, and bake in a toaster for 5 minutes until golden brown.

Heat sesame oil in a frying pan over medium heat. Add maitake mushrooms and fried tofu, stir-fry until softened, and push to one side of the pan. Heat salad oil on the other side and add salmon, cooking until browned.

Once salmon is browned on both sides, add sake, mirin, soy sauce, and sesame seeds, stirring to coat. When maitake mushrooms are softened, add mirin and soy sauce, mixing well.