Eo-mannu

Rehydrate dried shiitake mushrooms in warm water until soft. Squeeze out excess water and finely mince the rehydrated shiitake mushrooms.

Blanch mung bean sprouts in boiling water for 1 minute, then drain and cool. Squeeze out excess water and finely chop the mung bean sprouts.

Wrap firm tofu in a clean cloth and press firmly to remove as much water as possible. Crumble the pressed firm tofu.