Cold Udon Noodles (Zaru Udon)

Bahan-bahan (2 porsi)

• 2 servings udon noodles
• ⅔ cup dashi (Japanese soup stock)
• 2 Tbsp mirin
• 1 tsp sugar
• 2 Tbsp soy sauce
• 1 g reen onion/scallion
• ½ inch ginger
• wasabi ((optional))
• toppings of your choice
• ½ cup mentsuyu (concentrated noodle soup base) ((bottled; the brand I use is concentrated 3 times for cold noodle dipping sauce))
• 1 piece kombu (dried kelp) ((5 g; 2 x 2 inches, 5 x 5 cm per piece))
• ½ cup katsuobushi (dried bonito flakes) ((packed))
• 1½ cups water ((or follow the dilution instructions on the bottle))