3 20-cm strips Dried konbu seaweed, soaked in cool water
for 40 minutes, rinsed and drained
2 squares Dried tofu
1 medium Head broccoli, cut into florets
1 medium Carrot, peeled and sliced
8 large Shiitake mushrooms, soaked in hot water
for 30 minutes
1 medium Daikon (large white radish), peeled and cubed
2 florets Fresh tree ear fungus, washed and drained
1/2 head Iceberg lettuce, separated into leaves
3-cm Whole chunk ginger, smashed
1 Fresh chili

Stock
1 liter Water
1 tablespoon Five spice powder
1 teaspoon Salt
2 teaspoon Sugar
2 tablespoons Wine
85 ml Soy sauce
1 liter Water
1 Red chili

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.