Salmon Roe & Grated Daikon Cold Udon

Ingredients

• 1 1/2 cups (360 ml) Kombu & Bonito Dashi
• 6 tablespoons mirin
• 6 tablespoons usukuchi shoyu (light-colored soy sauce)
• 2 tablespoons rice vinegar
• 2 tablespoons pure yuzu juice
• 6 oz (180 g) daikon, peeled and grated (drain excess moisture)
• 4 okra, blanched and sliced crosswise
• 4 shiso leaves, thinly-sliced
• some daikon sprouts
• 3 oz (100 g) ikura (salmon roe)
• 4 servings (14 oz/ 400 g) udon
• Sesame oil, for serving
• Wasabi, for serving