Easy recipe Cold udon noodles with dashi dipping sauce

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about three hundredg/ten½oz plain flourone hundred and fourtyml/fivefl oz water one tsp saltice cubes one sheet (Recipes by ingridients sheet) nori seaweedtwo hundredg/about sevenoz beefthreecm/one¼in piece gingerone clove garlictwo tbsp soy saucetwo tbsp sake (Recipes by ingridients sake) five baby courgettesone tbsp flourone tbsp cornflourtwo tbsp white sesame seedstwo hundredml/about sevenfl oz soy sauceabout one hundred and fiftyml/fivefl oz mirinone hundredml/three½fl oz sake (Recipes by ingridients sake) tencm/about fourin konbu twenty-fiveg/oneoz katsuobushi four hundredml/about fourteenfl oz water fivecm/twoin piece gingerfive spring onionsfive shiso basilabout four umeboshi, stones removed and finely sliced one tsp shichimi (Japanese seven-spice powder) about four free-range eggsa few leaves of mizuna, shredded. This dish is served with many garnishes alongside, so that diners can create their own balance of flavours and textures.. Cold udon (Recipes by ingridients udon) noodles (Recipes by ingridients noodles) with dashi dipping sauce.