Mizutaki

1. Prepare Dashi for Ponzu: Gently wipe a small piece of kombu (about 5g, taken from the total 15g) with a damp cloth. Place this kombu in 300g water and let soak for 30 minutes. Heat slowly over medium-low heat. Just before boiling, remove the kombu. Add katsuobushi, bring to a simmer, then turn off heat. Let katsuobushi sink, then strain through a fine-mesh sieve. Reserve 30g dashi for ponzu sauce.

2. Prepare Mizutaki Broth Base: Place the remaining 10g kombu in 2000g water in a large nabe pot or heavy-bottomed pot. Let soak for at least 30 minutes, or preferably longer in the refrigerator.

3. Prepare Chicken: Cut chicken thighs into large, bite-sized pieces. Blanch chicken thighs and chicken wings in boiling water for 1-2 minutes to remove impurities and excess fat. Rinse thoroughly under cold water.