Tanuki Udon

1. Prepare dashi: Gently wipe the Kombu with a damp cloth. Place the Kombu and Water for dashi in a pot and slowly heat over medium-low heat. Just before the water boils, remove the Kombu.

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

3. Prepare the udon broth (tsuyu): In a separate pot, combine 600g of the prepared dashi with Usukuchi soy sauce, Mirin, and Sake. Bring to a gentle simmer over medium heat and keep warm.