Kamo Seiro Soba

To prepare dashi stock, place Kombu and Water in a medium pot. Heat gently over medium-low heat. Just before the Water comes to a boil (when small bubbles form around the Kombu), remove the Kombu.

Increase heat to high and bring the Water to a rolling boil. Add Katsuobushi, immediately turn off the heat, and let it steep for 5 minutes. Strain the dashi stock through a fine-mesh sieve, discarding the Katsuobushi.

Thinly slice the Duck breast into 0.5 cm thick pieces. Slice the Scallion diagonally into 2 cm pieces. Thinly slice the Ginger.