Ganmodoki no nimono (stewed fried tofu patties)

To prepare dashi stock, combine 10 grams of kombu and 700 grams of water in a pot and let it soak for 30 minutes. Heat over medium-low heat. Just before the water boils, remove the kombu. Add 15 grams of katsuobushi, bring to a gentle simmer, then turn off the heat. Let it steep for 5 minutes, then strain through a fine-mesh sieve to yield 600 grams of clear dashi stock.

Wrap the firm tofu in a clean cloth and press it with a heavy weight for at least 30 minutes to remove excess water. Crumble the pressed firm tofu into a large bowl.

Finely dice the carrot, burdock root (after soaking in water for 10 minutes to remove bitterness), rehydrated dried shiitake mushrooms, and rehydrated kombu. Add these diced vegetables to the crumbled firm tofu. Add the potato starch, 10 grams of soy sauce (koikuchi), 10 grams of mirin, and salt to the mixture. Mix thoroughly by hand until well combined and slightly sticky. Divide the mixture into 8 equal portions and form into flat, round patties.