Sarashina Soba

Begin by preparing the dashi stock for the tsuyu. In a pot, combine 600 grams of Water with Kombu. Let the Kombu soak for at least 30 minutes, then slowly heat the water over medium-low heat. Just before it reaches a boil, remove the Kombu.

Bring the water to a rolling boil, then remove the pot from heat and add Katsuobushi. Let the Katsuobushi steep for 5 minutes, then strain the dashi through a fine-mesh sieve, discarding the solids.

To make the tsuyu, combine the prepared dashi with Usukuchi soy sauce, Mirin, and Sake in a saucepan. Bring to a gentle simmer over medium heat for 2-3 minutes to allow the flavors to meld and alcohol to evaporate. Let the tsuyu cool completely.