Tsukimi Soba

Combine 1000g water and 10g kombu in a medium pot. Heat gently over medium-low heat. Just before the water boils (when small bubbles appear), remove the kombu.

Bring the dashi stock to a full boil, then immediately turn off the heat. Add 20g katsuobushi, let it steep for 30 seconds, then strain the dashi stock through a fine-mesh sieve. Discard the katsuobushi.

Return 600g of the prepared dashi stock to a clean pot. Add 60g koikuchi shoyu, 40g mirin, and 20g sake. Bring the soba broth to a gentle simmer and keep warm.