Usu Kuzu Jitate (kuzu-thickened soup)(Tilefish: half pc, Warabi, carrots: as needed, Broad bean)

How the dashi is brewed for the soup is very important. In this restaurant, ichiban dashi is brewed from the aged rishiri kombu kelp with the addition of makobu kelp. Allow the kelps to soak for more than 6 hours before boiling. When it is boiled, lower the temperature to about 90 °C, add the katsuobushi and strain it right away to make clear ichiban dashi.
Usu Kuzu Jitate is made by dissolving kuzu in the water in to increase thickness. (The more you add the kuzu, the thicker it will be.)It is also called Yoshino Jitate because Yoshino in Nara prefecture isfamous producing areas for kuzu. I am using tilefish for this soup this time. However, using crab or any seasonal ingredients can also make a delicious dish.
Squeeze the grated lotus roots lightly. Please be aware that if you squeeze the lotus roots too much, you will no longer have a chewy texture when steaming.