Soak the dried Shiitake in water overnight to rehydrate. You will use the 50ml of soaking water later.
Wrap the firm tofu in paper towels and weigh it down with a heavy object for about an hour to dehydrate.
Soak cucumbers in lightly salted water, then drain.
Mix 50ml of Shiitake soaking water with 50ml of Shojin Dashi broth. Add the Konjac jelly, deep-fried tofu, carrot, and Shiitake, and bring to a boil.
Boil for two minutes, then remove from heat and leave to cool.
Strain the tofu, add sugar, soy sauce, and a small amount of Dashi broth to taste, and sprinkle the white sesame seeds on top.
Add 4. and 6. to 7. and mix well.