Hokkaido White Curry

To prepare dashi, place Kombu in Water and let it steep for 30 minutes. Bring the Water to just below a simmer, then remove the Kombu. Add Katsuobushi to the hot Water, simmer for 30 seconds, then strain the dashi through a fine-mesh sieve, discarding the Katsuobushi.

Cut the Chicken thigh, Onion, Carrot, and Potato into bite-sized pieces.

In a large pot, heat a small amount of oil (not listed as an ingredient, assumed for cooking) over medium heat. Add the Chicken thigh and cook until lightly browned. Remove the Chicken thigh and set aside. Add the Onion, Carrot, and Potato to the pot and sauté until the Onion is translucent, about 5-7 minutes.