Tempura Udon

Prepare dashi: Place Kombu in 1000g Water in a pot and let it soak for 30 minutes. Heat the pot 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 it steep for 5 minutes, then strain the dashi through a fine-mesh sieve, discarding the Katsuobushi.

Prepare tsuyu (soup base): In a separate saucepan, combine 800g of the prepared dashi with Usukuchi Soy Sauce, Mirin, Sake, and Salt. Heat gently over low heat until warm, but do not boil.

Prepare tempura ingredients: Peel and devein the Shrimp, making 2-3 small shallow cuts on the belly side to prevent curling during frying. Pat the Shrimp dry with paper towels. Wipe Shiitake Mushrooms clean and trim stems. Trim the ends of the Green Beans.