Kakiage Soba

Prepare the dashi: Combine Water for dashi and Kombu in a pot. Bring to just under a boil over medium heat, then remove the Kombu just before boiling. Add Katsuobushi to the hot water, remove from heat, and let steep for 5 minutes. Strain the dashi through a fine-mesh sieve, discarding the Katsuobushi.

Prepare the tsuyu (broth): In a separate pot, combine the prepared dashi with Usukuchi soy sauce, Mirin, and Sake. Bring to a gentle simmer over medium-low heat and keep warm.

Prepare kakiage ingredients: Thinly slice the Onion. Julienne the Carrot. Cut the Mitsuba into 3cm lengths. Chop the Shrimp into small pieces.