Yasai Zosui

To prepare dashi stock, wipe the Kombu gently with a damp cloth. Place the Kombu and Water in a pot and let it soak for at least 30 minutes. Heat the pot over medium-low heat. Just before the Water comes to a boil, remove the Kombu.

Bring the Water to a rolling boil, then turn off the heat and add the Katsuobushi. Let the Katsuobushi steep for 30 seconds, then strain the dashi stock through a fine-mesh sieve, discarding the Katsuobushi.

Thinly slice the Carrot into rounds or julienne strips. Thinly slice the Shiitake mushrooms. Thinly slice the Scallion for garnish. Lightly beat the Egg in a small bowl.