Nabeyaki Udon

Prepare the dashi stock: Gently wipe the Kombu with a damp cloth. Place the Kombu and 1000g Water in a pot. Heat over medium-low heat. Just before the water boils (when small bubbles appear), remove the Kombu. Bring the water to a boil, then turn off the heat. Add the Katsuobushi to the hot water and let it steep for 30 seconds. Strain the dashi through a fine-mesh sieve, discarding the Katsuobushi.

Season the dashi broth: Return the dashi to a clean pot. Add Koikuchi shoyu, Mirin, Sake, and Salt. Bring to a gentle simmer and taste, adjusting seasoning as needed.

Prepare toppings: Clean the Shrimp, remove shells and devein, leaving the tail on. Make a few shallow cuts on the belly side of each Shrimp to prevent curling during frying. Slice the Shiitake mushrooms thinly. Slice the Kamaboko into decorative shapes or thin rounds. Blanch the Spinach in boiling water for 30 seconds, then immediately transfer to an ice bath. Squeeze out excess water and cut into 5cm lengths. Thinly slice the Scallions for garnish.