Soak the dried Shiitake overnight to rehydrate.
Slice the Shiitake caps into 5mm slices. Cut off the hard parts of the stems, and tear the remaining parts with your fingers, or slice with a kitchen knife.
Boil 200ml Shiitake Dashi broth together with 230ml Shojin Dashi broth in a pot, add the salt and sake, bring to the boil again, and remove the scum.
Place the Shiitake and Ginkgo nuts in the clay pot and pour in the broth from 3.
Once the water in the steamer comes to a boil, insert the clay pot and steam for ten minutes.
Garnish with Mitsuba on top and Sudachi lime on the side and enjoy.