Ichiban dashi
Soup in a wan
The figure
0.6–0.9% salt
Clear soup is 0.6–0.9% salt. Clarity is the test.
Clear soup
Ichiban dashi, salt and a little usukuchi soy — nothing else. Salt is 0.6 to 0.9% of the liquid: 1.1 to 1.6 g in a 180 ml bowl. Salt to usukuchi runs about 2 : 1.
If it reads thin, take the salt up. But suspect the dashi first.
Clarity is the test. If it is cloudy you either squeezed it or boiled it.
Assembly and aroma
The garnish goes into the bowl first. Pour the dashi at 70–80°C. One shaving of yuzu peel at the very end, never cooked. Heat takes the aroma with it.