Wantanmen

To prepare dashi, combine Kombu and Water in a pot. Heat gently over medium-low heat. Just before the Water boils and small bubbles form around the Kombu, remove the Kombu. Bring the Water to a boil, then remove from heat. Add Katsuobushi and let it steep for 5 minutes. Strain the dashi through a fine-mesh sieve, discarding the Katsuobushi.

For the wonton filling, combine Ground pork, Shrimp, Dried shiitake mushrooms, 10g Ginger, 20g Scallion, 10g Usukuchi soy sauce, 10g Sake, Sesame oil, and White pepper in a bowl. Mix thoroughly until well combined and slightly sticky.

Take one Wonton wrapper and place a small amount (about 10g) of the wonton filling in the center. Moisten the edges of the Wonton wrapper with a little Water. Fold the wrapper into your desired wonton shape (e.g., a triangle or a purse shape), pressing firmly to seal the edges. Repeat with remaining Wonton wrappers and filling.