Prepare the tentsuyu dipping sauce: In a small saucepan, combine dashi stock, koikuchi soy sauce, and mirin. Bring the mixture to a gentle simmer over medium heat, then remove from heat and set aside.
2
Prepare the garnishes: Grate the daikon and ginger finely. Place them in separate small bowls and set aside.
3
Prepare the mozuku seaweed: Gently rinse the mozuku seaweed under cold running water to remove any impurities. Drain thoroughly and pat dry with paper towels to remove as much excess moisture as possible.
