Drain tofu and cut into chunks.
Roughly chop chicken thighs, shred carrots, soak dried shiitake mushrooms and cut into thin strips, and finely chop green onion.
Soften carrots in microwave.
Put sesame oil in a frying pan and add 3, chicken thighs and shiitake mushrooms.
Add 1 to 4 and fry while mashing. Season with soysauce, mirin, sugar and shiitake mushroom stock. Stir-fry for 4 minutes, then add the egg.
When the eggs are set, turn off the heat and add love, chili pepper and chopped leek.