Kishimen

Prepare dashi: Wipe kombu gently with a damp cloth. Place kombu and 1000 grams of water in a pot. Heat over medium-low heat. Just before the water boils and small bubbles appear, remove the kombu.

Bring the water to a rolling boil, then turn off the heat. Add katsuobushi to the hot water. Let it steep for 30 seconds, then strain the dashi through a fine-mesh sieve lined with a paper towel or cheesecloth. Discard the katsuobushi. You should have approximately 800 grams of dashi.

Prepare toppings: Slice kamaboko into thin pieces. Blanch fresh spinach in boiling water for 30 seconds, then immediately transfer to an ice bath to stop cooking. Squeeze out excess water and cut spinach into 3 cm lengths. Thinly slice scallion.