In a bowl, put in the Shiitake, scallops, and 1 liter of water, and reconstitute for 5 hours in the refrigerator.
Reconstitute the Jew's ear separately in water.
Cut the pork leg in thin slices 1cm wide and sprinkle with potato starch.
Slice the reconstituted Shiitake and Jew's ear, and cut the scallop in small pieces.
Spread salad oil in the pot, spread around the pork and stir-fry on medium heat.
When the meat turns brown, add the Step 5 ingredients, the broth from the reconstituted shiitake and scallops, sake, and soy sauce, and set to high heat.
When it boils, add large cut pieces of the boiled tomato and simmer on medium heat for 5 min.
Add salt and black pepper as desired.
For the topping, add ginger threads and Japanese honewort.