Soba Dashi Concentrate

Place the onions on a grill, slice them thinly, and grill them.

In a pot, add the thinly sliced grilled onions, sliced radish, cheongyang chili pepper, ginger, whole black pepper, dried shiitake mushrooms, and water, and boil over high heat.

Once the water starts to boil, reduce the heat and add the katsuobushi to boil.

Strain the boiled broth through a fine mesh sieve.

Add soy sauce, mirin, cheongju, and sugar to the strained broth and turn on the heat to boil.

Once it starts to boil, reduce the heat and let the katsuobushi aroma infuse.

Strain the finished soba dashi concentrate, let it cool, and age it in the refrigerator.