Ebi Ten Udon

1. Prepare the Dashi stock: Place Kombu and 1500g Water in a pot. Let the Kombu soak for at least 30 minutes. Heat the pot over medium-low heat. Just before the Water boils, remove the Kombu. Bring the Water to a gentle boil, then turn off the heat.

2. Add Katsuobushi to the hot Water. Let it steep for 30 seconds to 1 minute, then strain the Dashi stock through a fine-mesh sieve lined with a paper towel or cheesecloth. Discard the Katsuobushi. You should have approximately 1000g of Dashi stock.

3. Prepare the Udon Tsuyu (soup base): In a clean pot, combine 1000g of the prepared Dashi stock, Usukuchi soy sauce, Mirin, Sake, and Salt. Bring the mixture to a gentle simmer over medium heat. Do not boil vigorously. Keep warm.