Zoni (Kanto Style)

1. Prepare dashi stock: Soak kombu in 1000g water for 30 minutes. Heat gently, removing kombu just before the water boils. Add katsuobushi, bring to a gentle simmer, then turn off the heat. Let steep for 5 minutes, then strain the dashi stock through a fine-mesh sieve.

2. Prepare chicken: Cut the chicken thigh into bite-sized pieces.

3. Prepare vegetables: Peel daikon and carrot, then slice them into thin rounds or decorative shapes. Blanch spinach briefly in boiling water, then squeeze out excess water and cut into 3cm lengths. Slice kamaboko into thin pieces. Thinly slice scallion for garnish.