Hittsumi-jiru

To prepare the hittsumi dough, combine All-purpose flour, Water, and Salt in a bowl. Knead until a smooth, elastic dough forms, about 5-7 minutes. Cover the dough with a damp cloth and let it rest for at least 30 minutes at room temperature.

To prepare the dashi stock, wipe the Kombu with a damp cloth. Place Kombu and Water for dashi in a pot and heat slowly over medium-low heat. Just before the water boils, remove the Kombu. Bring the water to a boil, then add Katsuobushi. Turn off the heat immediately and let the Katsuobushi sink to the bottom for 1-2 minutes. Strain the dashi through a fine-mesh sieve lined with a paper towel or cheesecloth, discarding the Katsuobushi.

Prepare the vegetables: Peel Daikon radish and Carrot, then slice them into thin, bite-sized pieces. Scrub Burdock root clean, then shave it into thin slices using a peeler or knife, immediately soaking the slices in water for 5 minutes to prevent discoloration, then drain. Remove stems from Fresh shiitake mushrooms and slice the caps. Cut Boneless chicken thigh into bite-sized pieces. Finely chop Scallions for garnish.