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1
To prepare the dashi, or stock: Place the cold water in a saucepan.
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2
Using a damp cloth, wipe the kombu, removing any dirt.
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3
Place the kombu in the cold water, and bring the mixture to a boil over high heat.
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4
Remove the kombu immediately, and reserve for another use.
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5
Bring the water again to a boil, and remove from the heat.
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6
Add the bonito flakes and stir, and then let them settle to the bottom of the pan, about 1 minute.
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7
Strain the liquid through a fine-meshed strainer lined with cheesecloth.
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8
Discard the bonito flakes.
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9
To make the dipping sauce, combine 2 cups of the dashi with the soy sauce and mirin in a bowl.
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10
Chill.
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11
(For serving, you may divide it into six portions and chill.)
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12
To cook the noodles, bring 3 quarts of water to a boil in a large pot.
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13
Add the noodles, scattering them over the surface.
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14
Once the water reaches a boil, cook for 5 to 6 minutes, or until just tender.
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15
Put the noodles in a colander, and rinse under cold running water to remove the starch.
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16
Drain thoroughly, and divide among six baskets or bowls.
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17
Place the scallions and wasabi in the center of the table with the noodles.
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18
Each diner then mixes a dab of the wasabi and 1 tablespoon of the scallions in a portion of dipping sauce and, using chopsticks, dips noodles into the sauce.
