Bukkake Udon

Prepare the dashi stock: In a pot, combine 1000 grams of Water and 10 grams of Kombu. Let the Kombu soak for at least 30 minutes, or ideally, overnight in the refrigerator. Gently heat the Water and Kombu over medium-low heat. Just before the Water comes to a boil, remove the Kombu. Add 20 grams of Katsuobushi to the hot Water, bring to a gentle simmer for 30 seconds, then turn off the heat. Let the Katsuobushi settle for a few minutes, then strain the dashi through a fine-mesh sieve, discarding the solids. You will need 200 grams of this Dashi for the sauce.

Make the bukkake sauce: In a small saucepan, combine 200 grams of the prepared Dashi, 50 grams of Koikuchi soy sauce, 50 grams of Mirin, and 10 grams of Sugar. Bring the mixture to a gentle simmer over medium heat, stirring until the Sugar is fully dissolved. Remove from heat and let the bukkake sauce cool completely. For best results, chill the bukkake sauce in the refrigerator.

Prepare the toppings: Thinly slice 30 grams of Scallions. Grate 20 grams of Ginger. Shred 2 grams of Nori into thin strips. Measure out 5 grams of Katsuobushi and 20 grams of Tenkasu.