Butter Ramen

To prepare the dashi, place the Kombu in the Water in a medium pot and let it soak for 30 minutes. Gently heat the Water and Kombu over medium-low heat. Just before the Water comes to a boil, remove the Kombu.

Increase the heat to medium-high and bring the Water to a boil. Add the Katsuobushi, then immediately turn off the heat. Let the Katsuobushi steep for 5 minutes, then strain the dashi through a fine-mesh sieve, discarding the solids.

Return the dashi to the pot and place over medium heat. Add the Koikuchi soy sauce, Mirin, Sake, and Salt. Whisk in the White miso paste until fully dissolved. Keep the broth warm over low heat.