Tori Namban Udon

Place Kombu and Water in a pot. Heat the Water slowly over medium-low heat. Just before the Water boils, remove the Kombu.

Bring the Water to a boil, then turn off the heat and add Katsuobushi. Let the Katsuobushi steep for 30 seconds, then strain the dashi through a fine-mesh sieve and set aside.

Cut the Chicken Thigh into bite-sized pieces. In a bowl, combine the Chicken Thigh with Koikuchi Soy Sauce, 10 grams of Sake, and grated Ginger. Mix well and let marinate for 10 minutes.