Ingredients : Serves 4

Preparation:

• To prepare the seaweed rolls, roll up each piece of reconstituted konbu to form a roll, then pierce through it with a toothpick to hold the rolls in place, set aside.

• to prepare the stock for braising, bring 1 liter water to the boil in a large pot. Add the rest of the stock seasonings and return to the boil.

• Gently add all the prepared braising ingredients, except for the broccoli, into the pot, cover and when it comes back to the boil, lower heat to a slow simmer and cook covered for 30 minutes.

• Stir gently once or twice to prevent sticking. Ten minutes before time, add the broccoli.

• Meanwhile, line a serving dish with the lettuce leaves.

• When done, transfer cooked ingredients to a colander and drain over a bowl to catch the sauce.

• When cool enough to handle, cut the tofu squares, mushrooms, and tree ears into bite-sized pieces, cut the carrot, daikon, and broccoli into bite-sized chunks, remove toothpicks from seaweed  rolls and cut each roll into thin slices.

• Arrange all cut ingredients nicely on the lettuce-lined platter.

• Combine the drained sauce from the colander into a small saucepan along with the remaining sauce from the pot, and reheat.

• Drizzle 2 tablespoons of the sauce evenly onto the cut ingredients and serve.