Preparation:
Mix dashi soup stock, soy sauce, and mirin in a small pan.
Put it on high heat and bring to a boil. Stop the heat. Cool the sauce.
Boil lots of water in a large pan. Put udon noodles in the pan and boil, following package instructions.
Drain and cool udon in cold water quickly. Drain again and divide into four bowls. Place katsuobushi and other toppings on top. Pour the sauce over the noodle right before eating.

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