Cold Buckwheat Noodle Broth Concentrate

Pour 250cc of water into a pot.

Measure two full cups of sugar (500cc total) and add to the pot.

Add 250cc of cooking wine to the pot.

Add two cups of dark soy sauce to the pot.

Add two heaping tablespoons of Hondashi to the pot.

Turn on the burner and wait until it starts to boil.

Before turning off the heat, add a generous 100g of katsuobushi.

Turn off the heat first, then add the katsuobushi.

After adding the katsuobushi, press it down so it is fully submerged.

Steep the katsuobushi at 80 degrees to extract the best flavor.

Maintain the temperature at 80 degrees while pressing the katsuobushi down to keep it submerged.

Simmer for 8 minutes.

Turn off the heat after 8 minutes.

Wash the starch off the noodles thoroughly and rinse with ice.

Strain the finished cold buckwheat noodle broth concentrate through a sieve to remove the solids.

Place the strained broth concentrate in the refrigerator to cool.

Take the chilled broth concentrate out of the refrigerator and put it into a pot.

Mix the cold buckwheat noodle broth concentrate with water in a 1:4 ratio.