Ten Zaru Soba

Prepare the dashi: Place Kombu in Water for dashi and let it soak for 30 minutes. Heat gently over medium-low heat. Just before it boils, remove the Kombu. Add Katsuobushi and bring to a simmer. Turn off heat, let Katsuobushi steep for 5 minutes, then strain through a fine-mesh sieve. Set aside 400g of dashi for the tsuyu.

Make the tsuyu: In a small saucepan, combine Koikuchi soy sauce, Mirin, and Sake. Bring to a simmer over medium heat and cook for 1 minute to evaporate alcohol. Remove from heat and stir in the 400g of prepared dashi. Let the tsuyu cool completely, then chill in the refrigerator.

Prepare tempura ingredients: Peel and devein Shrimp, making small incisions on the belly to prevent curling. Slice Eggplant into 1cm thick rounds. Clean Shiitake mushrooms. Wash Shiso leaves and pat dry. Slice Sweet potato into 3mm thick rounds.