1. Prepare the Dashi stock: Gently heat kombu in water, remove before boiling. Add katsuobushi, bring to a simmer, then strain immediately to yield clear Dashi stock.
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2. Thinly slice the Duck breast into bite-sized pieces. Lightly coat each piece of Duck breast with 15 grams of Katakuriko.
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3. Rehydrate the Yaki-fu by soaking it in warm water for about 10 minutes until soft. Gently squeeze out excess water.
