Gyokai Ramen

In a large pot, combine 1500 grams water, 15 grams kombu, 10 grams dried shiitake mushrooms, and 20 grams dried niboshi. Let it sit for 30 minutes to hydrate.

Heat the pot over medium heat. Just before the water boils, remove the kombu. Continue to simmer for 15 minutes, then strain the dashi through a fine-mesh sieve, discarding the solids.

Return the strained dashi to the pot. Bring to a gentle simmer, add 30 grams katsuobushi, and immediately turn off the heat. Let it steep for 5 minutes, then strain again, pressing gently on the katsuobushi to extract flavor. Keep the gyokai dashi warm.