Kenchinjiru

To prepare dashi, wipe the Kombu with a damp cloth, then place it in a pot with 1000 grams of Water. Bring to a gentle simmer over medium heat, just before boiling, remove the Kombu. Add the Katsuobushi to the simmering water, turn off the heat, and let it steep for 5 minutes. Strain the dashi through a fine-mesh sieve, discarding the Katsuobushi.

Press the Momen Tofu by wrapping it in paper towels and placing a weight on top for 15 minutes to remove excess water. Cut the pressed Momen Tofu into 2cm cubes.

Rehydrate the Dried Shiitake mushrooms in warm water until softened, about 20 minutes. Reserve the rehydration liquid. Remove the stems and slice the Shiitake caps into thin pieces.