Hakata Udon

1. Prepare the dashi stock: Combine Water and Kombu in a pot and let it soak for 30 minutes. Heat the pot over medium heat. Just before the Water boils, remove the Kombu.

2. Add Katsuobushi to the hot Water and simmer for 1 minute. Remove from heat and let it steep for 5 minutes. Strain the dashi through a fine-mesh sieve, discarding the Katsuobushi.

3. Season the dashi: Return the strained dashi to a clean pot. Add Usukuchi soy sauce, Mirin, and Salt. Heat gently over low heat, keeping the broth warm.