Tsumire Nabe

1. Prepare dashi stock: Wipe kombu with a damp cloth. Place kombu and water in a pot and heat over medium-low heat. Just before boiling, remove kombu. Bring water to a boil, then add katsuobushi. Turn off heat and let steep for 2-3 minutes. Strain the dashi through a fine-mesh sieve, discarding katsuobushi.

2. Prepare sardines for tsumire: Scale, gut, and debone the sardines. Remove heads and tails. Mince the sardine flesh very finely with a knife or process briefly in a food processor until it forms a paste.

3. Make tsumire mixture: In a bowl, combine the minced sardines, grated ginger, minced scallion (30g), egg, katakuriko, sake (15g), koikuchi soy sauce (10g), and salt (3g). Mix thoroughly by hand until well combined and slightly sticky.