Hiyashi Ramen

To prepare dashi, gently wipe the Kombu with a damp cloth. Place the Kombu in 500 grams of Water and let it soak for 30 minutes. Heat the Water with the Kombu over medium heat, removing the Kombu just before the Water comes to a boil. Add the Katsuobushi, simmer for 30 seconds, then strain the dashi through a fine-mesh sieve, discarding the solids.

To prepare the sauce, combine Koikuchi soy sauce, Mirin, Rice vinegar, Sugar, Sesame oil, and 100 grams of the prepared dashi in a bowl. Whisk until the Sugar completely dissolves. Chill the sauce thoroughly in the refrigerator.

Gently poach the Chicken breast in lightly salted Water until it is cooked through, about 10-12 minutes. Remove the Chicken breast from the Water, let it cool completely, then shred it into fine strands.