Ise Udon

To prepare the dashi stock, combine Water for dashi and Kombu in a pot and let it soak for at least 30 minutes. Gently heat the pot over medium-low heat. Just before the water boils, remove the Kombu.

Add Katsuobushi to the hot dashi water. Bring it to a gentle simmer for 30 seconds, then turn off the heat. Let the Katsuobushi steep for 5 minutes, then strain the dashi through a fine-mesh sieve, discarding the solids. You should have approximately 400 grams of dashi stock.

To make the tare sauce, combine the prepared dashi stock, Koikuchi soy sauce, Mirin, Sake, and Granulated sugar in a small saucepan. Bring the mixture to a gentle simmer over medium heat, stirring until the Granulated sugar is fully dissolved. Do not boil vigorously. Remove from heat and set aside.