Chirashi-Zushi (Scattered Sushi)

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1 piece konbu seaweed (4-6 inches long)

2 cup katsuo bushi flakes (bonito fish flakes)

1 small to medium piece of lotus root (renkon), when sliced it should yield 1/2 cup to one cup. Peel and slice into 1/8 inch slices

6 tbsp rice wine vinegar

6 tbsp sugar

4 tbsp dashi

1 tsp salt

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