Sudachi Udon

To prepare the dashi, place Kombu and Water in a pot and let it soak for 30 minutes. Heat the pot over medium heat. Just before the Water comes to a boil, remove the Kombu.

Bring the Water to a gentle boil, then turn off the heat. Add Katsuobushi to the hot Water and let it steep for 5 minutes. Strain the dashi through a fine-mesh sieve, discarding the Katsuobushi.

Pour the prepared dashi back into a clean pot. Add Usukuchi soy sauce, Mirin, and Salt. Heat the broth gently over low heat, ensuring it is hot but not boiling.