Sansai Udon

1. Prepare the dashi stock: Gently wipe the Kombu with a damp cloth. Place the Kombu and 1000g Water in a pot and bring to a very gentle simmer over medium-low heat. Remove the Kombu just before the water boils. Add the Katsuobushi to the simmering water, turn off the heat, and let it steep for 5 minutes. Strain the dashi through a fine-mesh sieve, discarding the Katsuobushi.

2. Prepare the Aburaage: Pour hot water over the Aburaage to degrease it, then gently press out excess water. Slice the Aburaage into thin strips.

3. Prepare the Sansai: If using fresh Warabi and Zenmai, blanch them briefly in boiling water, then rinse in cold water and cut into bite-sized pieces. If using rehydrated Warabi and Zenmai, rinse them thoroughly and cut into bite-sized pieces.