Nizakana

For the dashi and vegetables

• 50 g water
• 10 g kombu
• 30

Step 1: Make the dashi by placing the water in a pan and adding the kombu. Bring to a simmer and remove the kombu as soon as the water starts to boil. Remove the pan from the heat and add the katsuobushi. Infuse for 10 minutes before straining the broth, discarding the katsuobushi. Stir in the soy sauce and adjust the seasoning with salt if needed. Set aside to cool in a bowl.

Step 2: P