Sanuki Udon

To prepare the dashi, combine Water for dashi and Kombu in a pot and let it soak for 30 minutes. Heat the pot over medium heat, bringing it just to a simmer. Remove the Kombu just before the water boils.

Add Katsuobushi to the simmering water. Turn off the heat immediately and let the Katsuobushi steep for 5 minutes. Strain the dashi through a fine-mesh sieve, discarding the solids.

To make the kakejiru (broth), combine 800 grams of the prepared dashi with Usukuchi soy sauce, Mirin, and Salt in a clean pot. Heat gently over low heat until warm, but do not boil.