Dango-jiru

To prepare dashi, wipe Kombu with a damp cloth, then place it in a pot with 1000 grams of Water. Heat slowly over medium-low heat. Just before the Water boils, remove the Kombu. Bring the Water to a boil, then add Katsuobushi. Turn off the heat immediately and let the Katsuobushi sink. Strain the dashi through a fine-mesh sieve, discarding the Katsuobushi.

For the dango, combine Wheat flour and 100 grams of Water in a bowl. Mix until a dough forms, then knead for about 5-7 minutes until smooth and elastic. Cover the dough and let it rest for 30 minutes.

While the dough rests, prepare the vegetables. Peel Daikon and Carrot, then slice them into thin, half-moon shapes. Scrape the skin off Burdock root, then thinly slice it diagonally and soak in water for 5 minutes to prevent discoloration, then drain. Remove stems from Fresh shiitake mushrooms and slice the caps thinly. Slice Scallions thinly for garnish.