You can make this in a jiffy if you have some dried Shiitake at home, and it's perfect as both a side dish and a snack! The tomatoes look like this because I photograph them for appearance, but it's a little different in pursuit of taste. The tomatoes are fried until they are more crushed. When tomatoes are cooked together with Shiitake, their Umami taste increases. If you fry them more until they are crushed and lose their shape, the synergistic effect of the Umami with the Shiitake will make them taste even better. The Umami component glutamic acid, which is found in tomatoes, meets the guanylic acid unique to dried Shiitake mushrooms, and the Umami becomes even stronger. If it is a thin-leaf dried shiitake mushroom, snap off the stem while it is still dry, then put it in water with the umbrella down and the plastic wrap touching the water's surface, and it will rapidly absorb water from the center of the umbrella. After 5-10 minutes, cut it into two pieces with a knife. The water will be absorbed more rapidly from the cut surface. If you can get the knife in, the more finely you cut, the faster it will return. During this time, chop garlic and bacon, and cut cherry tomatoes, so the dried shiitake mushrooms will catch up with the flow of your cooking. Rehydrating in cold water makes Shiitake mushrooms much tastier! It's the perfect snack for beer!