Tsukimi Udon

To prepare dashi stock, gently wipe the Kombu with a damp cloth. Place the Kombu and Water in a pot and bring to just below a boil over medium heat. Remove the Kombu just before the water boils.

Add the Katsuobushi to the hot water and simmer for 30 seconds. Turn off the heat and let the Katsuobushi steep for 5 minutes. Strain the dashi stock through a fine-mesh sieve, discarding the Katsuobushi.

In a clean pot, combine the prepared dashi stock, Usukuchi soy sauce, Mirin, Sake, and Salt. Heat the broth gently over low heat until warm, but do not boil.