|Quickly cut tofu to small pieces, pour enough corn flour on a small plate to cover the tofu pieces on all sides, fry tofu pieces covered in corn flour, put on a plate covered with oil-absorbing paper. In the meanwhile boil water in the electric kettle, grate ginger and horseradish, put aside grated ginger and horseradish in a small bowl, put dried seaweed and dried shitake in pot, run boiled water through grater into the pot. Cut spring onion to small pieces, put aside with grated ginger and horseradish, put some in the pot. Light fire for the pot.
Mix apple cider vinegar, sweet soy sauce and miso into the pot. Cut the softened dried shitake into pieces with scissors. When all tofu pieces are covered in corn flour, mix the remaining of the corn flour with a bit of water and pour in liquid to the pot, stirring constantly. Serve fried tofu pieces on a plate, pour sauce from the pot onto them, put grated ginger, horseradish and the rest of the spring onion on top of the sauced fried tofu pieces, spread bonito flakes on the very top, pick 2 chopsticks of different colours, and serve.