Wasabi Ochazuke

To prepare dashi, gently wipe the Kombu with a damp cloth. Place the Kombu and Water in a pot and slowly heat over medium-low heat. Just before the Water comes to a boil, 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 to 1 minute until the Katsuobushi sinks. Strain the dashi through a fine-mesh sieve, discarding the Katsuobushi.

Return the strained dashi to the pot. Add Usukuchi soy sauce, Mirin, and Salt. Heat gently until just warm, do not boil.