Using a clean, damp cloth wipe the surface of the kelp, transfer into a saucepan with the water and heat uncovered.  Just before the liquid comes to the boil remove and discard the kelp.  Sprinkle the bonito flakes into the liquid and remove the saucepan from the heat.  As soon as the bonito flakes start to sink, strain the stock and discard the bonito flakes.  Reserve until required.

In a pan combine the soy sauce and 100 ml of the prepared dashi stock.  Add the dried mushrooms and poach until soft, about 20 minutes.  Finely chop half of the mushrooms and slice the remaining half.  Chop the tofu into small cubes.  Grate the ginger.  Finely slice the spring onions.  In a bowl add 150 g of the tofu with the ginger, spring onions and the finely chopped mushrooms.  Season with salt and pepper and mix until evenly incorporated.  Put a spoonful of the mixture into the centre of a gyoza wrapper then fold over and pinch the edges together to make a crescent shape.  Repeat with remaining mixture and wrappers.  Heat the sesame oil in a frying pan, add the gyoza to the pan and colour one side.  Add chicken stock then immediately cover with a lid and allow to steam for 5 minutes.  Remove lid and continue to cook until the liquid has evaporated and the dumplings are cooked through with a crisp base, about 3 minutes.

Place the mackerel fillets in a large pan.  Pour over the remaining dashi stock and poach over a low heat until the fish is just cooked through, about 5 to 8 minutes.

Remove the core from the apple and cut into fine strips (julienne).

Place the mackerel fillet onto a deep plate or shallow bowl along with a small amount of the dashi broth, add one or more gyoza dumplings, then arrange the remaining tofu cubes and sliced mushrooms on the plate.  Garnish with the julienne of Granny Smith apple and the apple blossom®.