Gomoku Okowa

1. Prepare dashi: Place kombu in 800g water for dashi and let soak for 30 minutes. Heat the water with kombu over medium heat until just before boiling. Remove kombu. Add katsuobushi, bring to a gentle simmer for 30 seconds, then turn off heat. Let katsuobushi settle, then strain the dashi through a fine-mesh sieve, discarding the katsuobushi. You should have approximately 700g of dashi.

2. Rehydrate dried shiitake mushrooms in 200g warm water for at least 30 minutes, or until softened. Reserve the shiitake soaking liquid. Once soft, remove stems and thinly slice the shiitake mushrooms.

3. Wash Mochigome thoroughly under cold running water until the water runs clear. Place the Mochigome in a bowl and soak in fresh water for at least 30 minutes, then drain well.