The dipping sauce is 2/3rd cup dashi, 2 tbsp soy sauce and 2 tbsp mirin. I put a little bit of yuzu kosho in there as well and it gave it a nice tang.
Each time I make japanese food at home I fall in love with the cuisine even more.
Has anyone made udon from scratch before? is it worth the effort?
by throwaway-16378
AloJapan.com