1Prepare the dashi: Wipe the Kombu gently with a damp cloth. Place the Kombu and Water in a large pot and let it soak for 30 minutes. Heat the pot over medium heat. Just before the Water comes to a boil, remove the Kombu. Add the Katsuobushi to the simmering Water. Cook for 30 seconds, then turn off the heat and let it steep for 5 minutes. Strain the dashi through a fine-mesh sieve, discarding the Katsuobushi.
3Prepare the vegetables: Peel the Daikon and Carrot, then slice them into 5mm thick half-moon pieces. Peel the Satoimo and cut into bite-sized pieces; parboil in separate boiling water for 3 minutes, then drain. Score the Konnyaku surface lightly with a knife, then tear it into bite-sized pieces; parboil in separate boiling water for 2 minutes, then drain. Scrub the Gobō clean, then shave or slice it thinly; immediately soak in cold water for 5 minutes to prevent discoloration, then drain.
