Inaniwa udon

Method

1. 1 Simmer the kombu and dried halibut broth for 12 minutes, then season with soy sauce and mirin and let cool completely.
2. 2 Divide the dipping sauce into two bowls; add sesame sauce to one bowl, following the Inaniwa style of eating two flavors.
3. 3 Boil the dried udon noodles for 7 minutes; Inaniwa noodles are thinner than fresh udon, so the boiling time is much shorter.
4. 4 Rinse the noodles under cold running water and gently squeeze them to remove the slippery coating of flour.
5. 5 Soak the noodles in ice water for 60 seconds to firm them up, then drain them in a bamboo colander.
6. 6 Eat by picking up small portions and dipping them alternately into the two bowls of sauce, topped with grated radish, green onions, and wasabi.