Satoimo no Nimono

To prepare dashi stock, combine 1000g Water and 10g Kombu in a pot. Heat gently 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 20g Katsuobushi. Let it steep for 2 minutes, then strain the dashi stock through a fine-mesh sieve, discarding the Katsuobushi.

Peel 500g Satoimo. Place the peeled Satoimo in a pot, cover with fresh Water, and bring to a boil. Boil for 3 minutes to remove sliminess, then drain and rinse the Satoimo under cold Water.