Agedashi Tofu Udon

To prepare the dashi stock, soak the Kombu in Water for 30 minutes. Gently heat the Water with Kombu in a pot over medium-low heat, ensuring it does not boil. Just before it reaches a boil, remove the Kombu. Bring the Water to a gentle simmer, add the Katsuobushi, and simmer for 30 seconds. Turn off the heat and let the Katsuobushi settle for 5 minutes. Strain the Dashi stock through a fine-mesh sieve, discarding the solids.

To prepare the agedashi tofu, gently press the Firm tofu for at least 15 minutes to remove excess water. Cut the Firm tofu into 8 equal cubes. Lightly dredge each Firm tofu cube evenly in Potato starch, ensuring all sides are coated. Heat Vegetable oil in a deep pot or wok to 170°C. Carefully deep-fry the coated Firm tofu cubes in batches until golden brown and crispy on all sides, about 5-7 minutes. Remove the agedashi tofu with a slotted spoon and drain on a wire rack lined with paper towels.

To prepare the tsuyu broth, combine the Dashi stock, Usukuchi soy sauce, Mirin, and Sake in a saucepan. Bring the mixture to a gentle simmer over medium heat, then turn off the heat.