Tori meshi

Rehydrate dried shiitake mushrooms by soaking them in 200g of the Water for at least 30 minutes, or until softened. Reserve the shiitake soaking liquid.

Prepare dashi stock: Gently wipe the Kombu with a damp cloth (do not wash). Place the Kombu in a pot with 600g of the Water. Heat over medium-low heat. Just before the water boils, remove the Kombu. Bring the water to a boil, then turn off the heat and add the Katsuobushi. Let it steep for 30 seconds, then strain the dashi stock through a fine-mesh sieve, discarding the Katsuobushi.

Cut the Chicken thigh into 1.5 cm cubes. Remove stems from rehydrated dried shiitake mushrooms and thinly slice the caps. Peel and julienne the Carrot into thin strips. Mince the Ginger finely. Thinly slice the Scallion for garnish.