Hiyashi Tantanmen

Prepare katsuobushi dashi: Bring 500g of water to a boil in a pot. Remove from heat, add 15g Katsuobushi, and let steep for 30 seconds. Strain the dashi through a fine-mesh sieve, discarding the Katsuobushi. Measure out 200g of the prepared dashi and let it cool completely.

Prepare the Tantanmen sauce: In a large bowl, combine the cooled Katsuobushi dashi, 30g Awase miso, 60g Koikuchi soy sauce, 30g Mirin, 30g Sake, 40g Rice vinegar, 80g Japanese sesame paste, 15g Rayu, 10g Sesame oil, and 10g Granulated sugar. Whisk thoroughly until smooth and well combined. Refrigerate the sauce until ready to serve.

Prepare the ground pork soboro: Mince 15g Ginger and 10g Garlic finely. Heat 5g Sesame oil in a frying pan over medium heat. Add the minced Ginger and Garlic and sauté until fragrant, about 1 minute. Add 200g Ground pork and cook, breaking it apart with a spoon, until browned. Drain any excess fat.