Tempura Bukkake Udon

Gently wipe Kombu with a damp cloth. Place Kombu and 1000 grams Water in a pot. Heat slowly over medium-low heat. Just before it boils, remove Kombu. Bring Water to a boil, then add Katsuobushi. Turn off heat immediately and let Katsuobushi steep for 30 seconds. Strain the dashi through a fine-mesh sieve, discarding Katsuobushi.

In a small saucepan, combine 200 grams of the prepared dashi, Usukuchi soy sauce, Mirin, and Sugar. Bring to a gentle simmer over medium heat until Sugar dissolves. Remove from heat and let cool. This sauce can be served chilled or warm.

Peel and devein Shrimp, making small incisions on the belly side to prevent curling. Slice Eggplant into 1 cm thick rounds. Trim stems from Shiitake mushrooms. Slice Kabocha squash into 0.5 cm thick pieces. Pat all tempura ingredients dry thoroughly with paper towels.