Kenchinjiru

To prepare dashi stock, place Kombu in Water in a large pot and let it soak for 30 minutes. Heat the pot over medium heat. Just before the Water boils, remove the Kombu. Bring the Water to a boil, then turn off the heat and add Katsuobushi. Let it steep for 5 minutes, then strain the dashi through a fine-mesh sieve, discarding the Katsuobushi.

Rehydrate Dried Shiitake Mushrooms in 200g of warm water for at least 30 minutes until softened. Once rehydrated, slice the Shiitake Mushrooms and reserve the soaking liquid.

Peel and cut Daikon, Carrot, Gobo, and Satoimo into bite-sized, rustic pieces. Slice Konnyaku into thin rectangles.