Jappa-jiru

Prepare the dashi stock: Wipe the Kombu with a damp cloth. Place Kombu and Water in a pot and slowly bring to just below a simmer over medium heat. Remove the Kombu just before the Water boils. Add Katsuobushi to the simmering Water, turn off the heat, and let it steep for 5 minutes. Strain the dashi through a fine-mesh sieve, discarding the Katsuobushi.

Clean the Cod milt and Cod liver thoroughly under cold running water. Gently blanch the Cod milt and Cod liver in a separate pot of boiling water for 30 seconds to remove any strong odors, then immediately transfer to an ice bath to stop cooking. Drain and cut into bite-sized pieces.

Peel the Daikon radish and Carrot, then slice them into thin half-moon or quarter-moon shapes. Cut the Konnyaku into thin rectangles and score one side with a knife to help it absorb flavor. Cut the Firm tofu into 2cm cubes.