Sanpei-jiru

Steep the Kombu in the Water for 30 minutes. Gently heat the Water with Kombu over medium-low heat. Remove Kombu just before the Water boils to create dashi stock.

Cut the Salted salmon into 3-4 centimeter pieces. Briefly blanch the Salted salmon pieces in boiling water for 30 seconds, then rinse under cold water to remove excess salt and impurities.

Peel the Daikon radish and Carrot, then slice them into half-moon shapes about 5 millimeters thick. Peel the Potatoes and cut them into bite-sized chunks.