Dongara-jiru

Prepare dashi stock: Wipe the surface of the Kombu with a damp cloth. Place Kombu and Water in a large pot and heat over medium-low heat. Just before the Water boils, remove the Kombu. Bring the 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.

Prepare the cod: Rinse the Fresh cod fillets under cold water and pat dry thoroughly with paper towels. Cut the Fresh cod fillets into 4-5 cm pieces.

Prepare vegetables: Peel the Daikon radish and slice it into 1 cm thick half-moon or quarter-moon pieces. Drain the Firm tofu and cut it into 2 cm cubes. Wipe the Shiitake mushrooms clean and slice them if large, or leave whole if small. Thinly slice the Scallions for garnish. Peel and finely grate the Fresh ginger.