Kyo-yasai Nimono

To prepare dashi, place Kombu in 1000g of cold water and let it soak for 30 minutes. Gently heat the water with Kombu over medium-low heat. Just before it boils, remove the Kombu.

Bring the dashi water to a boil, then turn off the heat and add Katsuobushi. Let it steep for 30 seconds, then strain the dashi through a fine-mesh sieve, discarding the Katsuobushi.

Peel Ebi-imo and Kintoki Ninjin. Cut Ebi-imo into bite-sized pieces and Kintoki Ninjin into decorative rounds or florets.