How to make simple and tasty dipping sauce for Udon noodles

The ingredients (5 servings):
Water 350 g /12 fl oz
Soy sauce 90 g /3 fl oz
Mirin (sweet sake) 90 g /3 fl oz
Kelp 30 g/ 1 oz
Bonito flakes 30 g /1 oz
The Leo's Japanese Dojo channel offers inspiration and ideas for healthy living. Please use our recipes, demonstrations, and knowledge based on Japanese culture to foster health, happiness, and harmony for your life.
For other related videos about making dashi, and other tasty Japanese foods, please check out the videos below:
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[@leosjapanesedojo7776]

Thank you for watching this video! If you have any request for Japanese recipes you would like to know, please comment below.

[@stephl6616]

Making this tomorrow!

[@winglai4820]

A very good presentation, love it. I will try to make it later💪

[@redred4877]

wow so delicious!!!

[@veritasg9020]

Thank you!

[@analieseee]

ahhh thank you so much!

[@MacauCheers]

thank you for sharing your tips. I do not know the sauce needs to add water. So my sauce was very very salty and strange before. 😅😅🙏🏻🙏🏻

[@Rigby1202]

yeee

[@tglenn3121]

Thank you for the video. Is the 'kelp' the same thing as 'kombu'??

[@leosjapanesedojo7776]

Yes, it's the same thing in my video. Thanks for watching

[@vincizara]

I don’t have bonito flakes i only put fish sauce yey🎉 😝

[@widie1284]

Need your suggestion to change mirin with something else, but at the end taste about the same:)

[@leosjapanesedojo7776]

Yes, the recipe says that you need 6 tablespoons (90 g/ 3 fl oz) of mirin. The mixture of 6 tablespoons of sake and 6 teaspoons of sugar can substitute it. Please try making your dipping sauce with it. Thank you for watching!

[@widie1284]

@@leosjapanesedojo7776 thank you so much

[@fabletooth1409]

I am not even gonna make this, it was just interesting

[@rocketsmall4547]

ohhhh use sauce on noodles. here im eating plain white noodles

[@nisafauziyah2621]

You are handsome guy, i think you are the one japanese handsome guy i ever saw.

[@GarouLady]

I would soak the kombu beforehand for 30 minutes and then use that soaking water instead of plain water. because all that whiteness on the top of the kombu is natural healthy umami/msg. and to throw away the soaking water. just wasteful.