Goboten Udon

To prepare dashi, gently wipe the Kombu with a damp cloth. Place the Kombu and 1000 grams of Water in a pot and bring slowly to just under a boil over medium heat. Remove the Kombu just before the water boils.

Add the Katsuobushi to the hot water and bring to a gentle simmer for 30 seconds. Turn off the heat and let the Katsuobushi steep for 5 minutes. Strain the dashi through a fine-mesh sieve, discarding the Katsuobushi.

For the udon soup, combine 800 grams of the prepared dashi with Usukuchi soy sauce, Mirin, Sake, and Salt in a separate pot. Heat gently over low heat, ensuring it does not boil.