Shoyu Butter Ramen

Gently wipe the kombu with a damp cloth. Place the kombu in 1000g of water in a pot and let it soak for 30 minutes.

Heat the pot over medium-low heat. Just before the water boils, remove the kombu. Add the katsuobushi to the simmering water and cook for 30 seconds.

Remove the pot from heat and let the katsuobushi steep for 5 minutes. Strain the dashi through a fine-mesh sieve, discarding the solids. Set aside 600g of dashi for the ramen broth.