Tenri Stamina Ramen

To prepare the dashi, gently wipe the Kombu with a damp cloth. Place the Kombu and 1000 grams of Water in a pot and bring it to a gentle simmer over medium heat. Just before it boils, remove the Kombu.

Add the Katsuobushi to the simmering dashi water. Turn off the heat immediately and let it steep for 5 minutes. Strain the dashi through a fine-mesh sieve, discarding the Katsuobushi. Set aside.

Finely mince 30 grams of Garlic cloves and 20 grams of Ginger. Slice 20 grams of Scallions into 5 cm lengths.