1

Soak the kombu in water in advance. Heat it in a pot. Just before it starts to boil, when you can see fine bubbles coming up, remove the kombu and add the same amount of dried shredded bonito as the water.

2

While cooking it on high heat, remove all the soup scum (bubbles containing undesired impurities) from the dashi soup with a ladle.

3

Place kitchen paper on a strainer and pour the dashi soup over it to remove the solid parts.

4

Add soy sauce and mirin to the dashi soup at the ratio of 1:1:5 to complete the dipping soup.