First, clean the shiitake, remove the stems and cut into slices. Wash the savoy cabbage leaves thoroughly and cut into thin strips. Then cut the spring onion into thin rolls. Core the chilli pepper and dice very finely.

Heat some oil in the wok and fry the mushrooms and savoy cabbage, stirring constantly. Then add the spring onions and the chilli pepper and sauté as well. Then mix the yuzu-cha and soy sauce together, season with a little salt and add to the wok. Heat briefly and arrange everything together on the steamed rice. Sprinkle with sesame seeds.