With a little practice even I can make Kombu and Katsuo dashi. I use a recipe I found on about.com. Cookig the noodles should need little explanation, and doesn't make for much of a picture, but the soup . . . that is another story. Here is shot of the Kombu (kelp) after it comes out of the pot:
And here is a shot of the shaved bonito (Katsuo) before it goes in the pot:
You remove the bonito from the soup with a strainer when you pour it from the pot to a storage container. I add soy sauce, sugar and mirin to the portion of the soup that I am going to eat right away, and stick the rest of the soup in the frig. Anyway, here is final product with garnish:
