Kubuirichi

Place 50g dried kombu in a bowl and cover with 500g water. Let soak for at least 30 minutes, or until softened.

Place 10g dried shiitake mushrooms in a separate bowl and cover with 200g warm water. Let soak for at least 20 minutes, or until softened. Reserve the mushroom soaking liquid for other uses if desired.

To prepare dashi stock, combine 400g water and 10g katsuobushi in a pot. Bring to a gentle simmer over medium heat, then immediately remove from heat. Let the katsuobushi settle for 30 seconds, then strain the dashi stock through a fine-mesh sieve, discarding the katsuobushi.