Dashi Maki Udon

Prepare the dashi stock: Gently wipe Kombu with a damp cloth. Place Kombu and 1000g Water in a pot. Heat over medium-low heat. Just before the Water boils (when small bubbles appear), remove the Kombu. Bring the Water to a boil, then turn off the heat. Add Katsuobushi and let it sink to the bottom (about 30 seconds). Strain the dashi stock through a fine-mesh sieve lined with a paper towel or cheesecloth. Do not squeeze the Katsuobushi. Set aside 60g of dashi stock for the dashimaki tamago, and the remaining for the udon soup.

Prepare the udon soup: In a separate pot, combine 600g of the prepared dashi stock, 30g Usukuchi soy sauce, 20g Mirin, 10g Sake, and 2g Salt. Bring to a gentle simmer over medium heat and keep warm.

Prepare the dashimaki tamago: Crack Eggs into a bowl and whisk lightly until just combined, being careful not to incorporate too much air. Add 60g dashi stock, 5g Usukuchi soy sauce, 5g Mirin, and 1g Salt to the egg mixture. Mix gently.