Oroshi Udon

Prepare dashi stock: Gently wipe 10g Kombu with a damp cloth. Place the Kombu and 700g Water in a pot and heat over medium-low heat. Just before the Water boils, remove the Kombu. Bring the Water to a boil, then turn off the heat and add 15g Katsuobushi. Let it steep for 30 seconds, then strain the dashi stock through a fine-mesh sieve, discarding the Katsuobushi.

Grate 300g Daikon radish using an oroshigane. Lightly squeeze the grated Daikon radish to remove excess moisture, forming a loose mound.

Bring a large pot of water to a rolling boil. Add 400g Udon noodles and cook according to package instructions until tender. Drain the Udon noodles thoroughly and rinse them under cold water to remove excess starch and prevent sticking. Drain again.