Salad Udon

Prepare dashi: Combine 200g water and 5g kombu in a small pot. Heat gently over medium-low heat until just before boiling. Remove kombu. Add 5g katsuobushi, bring to a simmer for 30 seconds, then turn off heat and let steep for 5 minutes. Strain the dashi through a fine-mesh sieve and set aside 60g for the dressing.

Prepare the dressing: In a small bowl, whisk together 40g soy sauce (koikuchi), 20g mirin, 20g rice vinegar, 10g sesame oil, 5g sugar, and 60g of the prepared dashi until the sugar dissolves completely.

Prepare the vegetables: Thinly slice 150g cucumber. Cut 150g tomato into wedges. Peel and julienne 100g daikon radish. Finely chop 20g scallion.