Gomoku Ankake Udon

To prepare dashi stock, place Kombu and Water for dashi in a pot and let it soak for 30 minutes. Heat the pot over medium heat. Just before it boils, remove the Kombu. Bring the water to a boil, then turn off the heat and add Katsuobushi. Let it steep for 5 minutes, then strain the dashi stock through a fine-mesh sieve. Set aside 500g of dashi stock for the sauce.

Cut the Chicken thigh into bite-sized pieces. Pat the Shrimp dry. Slice the Shiitake mushrooms. Julienne the Carrot. Slice the Bamboo shoots thinly. Remove the strings from the Snow peas and blanch them briefly in boiling water, then halve them diagonally.

In a separate pot, cook the Udon noodles according to package instructions until al dente. Drain well and divide into serving bowls.