Hirayachi

To prepare dashi stock, steep 5g kombu in 200g cold water for 30 minutes, then heat gently to just before boiling. Remove kombu, then add 5g katsuobushi. Simmer for 30 seconds, then strain to yield 150g dashi stock.

Thinly slice the scallions and set aside.

In a large bowl, combine the All-purpose flour, Eggs, 150g Dashi stock, Salt, and 10g Koikuchi soy sauce. Whisk until a smooth batter forms. Stir in the sliced Scallions.