To prepare dashi stock, place Kombu and Water in a pot. Bring slowly to just below a boil over medium heat. Remove the Kombu just before the Water boils.
2
Add Katsuobushi to the hot Water. Remove the pot from heat and let the Katsuobushi steep for 5 minutes. Strain the dashi stock through a fine-mesh sieve, discarding the Katsuobushi.
3
In a non-reactive bowl, combine 100 grams of the prepared dashi stock with Koikuchi soy sauce, Mirin, Sake, Granulated sugar, Sea salt, Ichimi Togarashi, and Karashi paste. Stir until the sugar and salt are fully dissolved.
