Chazuke

1. Prepare the dashi: Add Water for dashi to a medium pot. Add Kombu and let it soak for 30 minutes. Heat the pot over medium-low heat. Just before the water comes to a boil, remove the Kombu. Increase heat to medium, bring to a gentle boil, then turn off the heat.

2. Add Katsuobushi to the hot dashi water. Let it steep for 5 minutes without stirring. Strain the dashi through a fine-mesh sieve, discarding the Katsuobushi. Keep the dashi warm.

3. Season the dashi: Return the strained dashi to a clean pot. Stir in Koikuchi soy sauce, Mirin, and Salt. Taste and adjust seasoning if necessary.