Goma dofu

First, prepare the dashi stock. Gently wipe the Kombu with a damp cloth, then soak it in 400 grams of Water for at least 30 minutes. Heat the Water with the Kombu over medium heat. Just before it boils, remove the Kombu. Add the Katsuobushi to the simmering dashi and cook for 30 seconds. Turn off the heat and let the Katsuobushi settle. Strain the dashi through a fine-mesh sieve, discarding the Katsuobushi. You will need 200 grams of this dashi for the sauce.

In a medium saucepan, combine the White neri goma and 300 grams of Water. Whisk thoroughly until the White neri goma is fully dissolved and the mixture is smooth.

In a small bowl, dissolve the Kuzu starch in 100 grams of Water to create a smooth slurry. Ensure there are no lumps.