Cold Udon with Dipping Sauce

Instructions

1. Prepare the udon noodles
   Bring a large pot of water to a boil. Cook the udon noodles according to package instructions, usually 7-8 minutes for dried or 2-3 minutes for fresh. Drain and rinse immediately under cold running water until completely cool. This stops the cooking process and removes excess starch.
2. Make the dipping sauce (tsuyu)
   In a small saucepan, combine dashi stock, soy sauce, mirin, and sugar. Bring to a gentle simmer over medium heat, stirring occasionally until sugar dissolves completely. Remove from heat and let cool to room temperature, then refrigerate until cold.
3. Prepare the garnishes
   Finely chop the green onions and set aside. Grate the daikon radish and squeeze out excess moisture. Cut the nori seaweed into thin strips. Place each garnish in separate small bowls for serving.
4. Arrange the noodles
   Once the noodles are thoroughly chilled, divide them among four serving plates or bamboo mats (zaru). Gently shake off excess water before arranging. For traditional presentation, coil the noodles neatly in a mound.
5. Serve the dish
   Pour the cold dipping sauce into individual small bowls. Place a small amount of grated ginger, chopped green onions, and grated daikon on the side of each dipping sauce bowl. Add a small dab of wasabi if desired. Sprinkle the noodles with toasted sesame seeds and nori strips.