Kitsune Soba

1. Gently wipe 10g kombu with a damp cloth. Place the kombu in a pot with 1200g water and let it soak for 30 minutes. Heat the pot over medium-low heat. Just before the water boils, remove the kombu.

2. Add 15g katsuobushi to the hot water, bring to a gentle simmer for 30 seconds, then turn off the heat. Let the katsuobushi settle for 5 minutes. Strain the dashi through a fine-mesh sieve, discarding the katsuobushi.

3. Bring a small pot of water to a boil. Blanch 80g aburaage for 1 minute to remove excess oil. Drain and gently press out any remaining water. Slice the aburaage in half or into desired shapes.