Goto Udon

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

Add the Katsuobushi to the simmering dashi. Turn off the heat immediately and let the Katsuobushi steep for 5 minutes. Strain the dashi through a fine-mesh sieve, discarding the Katsuobushi.

Return 800 grams of the prepared dashi to a clean pot. Add the Usukuchi soy sauce, Mirin, and Salt. Bring the broth to a gentle simmer over low heat and keep warm.