Chikara Udon

Wipe kombu gently with a damp cloth. Place kombu and Water in a pot and heat over medium-low heat. Just before the Water boils, remove the kombu.

Bring the Water to a rolling boil, then turn off the heat. Add katsuobushi and let it steep for 2-3 minutes until the flakes sink.

Strain the dashi through a fine-mesh sieve lined with a paper towel or cheesecloth. Gently squeeze out any liquid from the katsuobushi. Set aside 600 grams of dashi for the soup.