Hashimaki

Prepare Ichiban Dashi: Place Kombu in 600g Water and let it soak for at least 30 minutes. Heat the Water over medium heat. Just before it boils, remove the Kombu. Bring the Water to a boil, then turn off the heat and add 15g Katsuobushi. Let it steep for 5 minutes, then strain the dashi through a fine-mesh sieve, discarding the Katsuobushi. Measure out 200g of the prepared dashi for the batter.

Prepare the vegetables: Finely shred the Green cabbage and finely chop the Scallions. Peel and grate the Nagaimo.

Prepare the batter: In a large bowl, whisk together All-purpose flour, Katakuriko, and Baking powder.