Curry Soba

Prepare dashi: Add 1000g water and kombu to a pot. Heat gently over medium-low heat until small bubbles appear around the kombu, just before boiling. Remove the kombu.

Increase heat to medium-high. Once the water boils, turn off the heat and add katsuobushi. Let it steep for 5 minutes, then strain the dashi through a fine-mesh sieve, discarding the katsuobushi.

In a separate pot or large skillet, cook the pork belly over medium heat until browned and some fat is rendered. Remove excess fat if desired.