Osuimono (Clear Japanese Soup)

To prepare dashi, place 1000g Water and 10g Kombu in a pot. Heat gently over medium-low heat. Just before the Water boils, remove the Kombu.

Bring the Water to a boil, then turn off the heat. Add 20g Bonito flakes to the hot Water. Let the Bonito flakes steep for 30 seconds, then strain the dashi through a fine-mesh sieve, discarding the Bonito flakes.

Thinly slice 150g Chicken breast and 50g Shiitake mushrooms. Cut 10g Mitsuba into 3cm lengths. Thinly slice 5g Yuzu peel for garnish.