Kakiage Udon

To prepare dashi, gently wipe the Kombu with a damp cloth, then place it in 1000 grams of Water in a pot. Let it soak for at least 30 minutes, or up to several hours. Heat the pot over medium-low heat. Just before the Water comes to a boil, remove the Kombu. Bring the Water to a boil, then turn off the heat and add the Katsuobushi. Let it steep for 3-5 minutes until the Katsuobushi sinks. 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, and Salt in a separate pot. Heat gently over low heat, ensuring it does not boil vigorously.

Prepare the kakiage vegetables: Peel the Carrot and slice it into thin matchsticks. Peel the Onion and slice it thinly. Wash the Mitsuba and cut it into 3 cm lengths.