Sapporo Soup Curry

Combine kombu and 1000g water in a pot. Let it soak for 30 minutes. Heat the pot over medium-low heat. Just before it boils, remove the kombu.

Add katsuobushi to the hot water. Simmer for 30 seconds, then turn off the heat and let it steep for 5 minutes. Strain the dashi through a fine-mesh sieve, discarding katsuobushi. Set aside.

In a separate large pot, place chicken leg with bone and 1000g water. Bring to a boil, then reduce heat and simmer for 40 minutes, skimming any scum. Remove chicken leg with bone, let cool slightly, then debone and cut into large pieces. Strain the chicken stock and combine with the dashi.