Kake Soba

Gently wipe kombu with a damp cloth. Place kombu and Water in a pot. Heat over medium-low heat. Just before the Water boils (when small bubbles appear), remove the kombu.

Bring the Water to a rolling boil, then add katsuobushi. Immediately turn off the heat and let the katsuobushi steep for 30 seconds.

Strain the dashi through a fine-mesh sieve lined with cheesecloth, pressing lightly to extract liquid. Discard the spent katsuobushi.