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1
Bring a large volume of unsalted water to a full rolling boil. The quantity of water must be generous — at least three litres — so that the noodles move freely and the temperature recovers immediately on immersion.
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2
Lower the dried Inaniwa udon into the boiling water and cook for 1–2 minutes only, stirring once to separate the strands. This is where the dish lives or dies: the noodle's extraordinary silk surface and delicate chew exist only within this narrow window; a single additional minute destroys the texture irreversibly. The noodle is done when it has lost its raw opacity but retains a perceptible resistance — test by lifting a strand and pressing it lightly between the fingers; it should yield with a faint, elastic rebound.
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3
Drain immediately and transfer at once to a basin of very cold water. Turn the noodles gently with the hands — do not shake or press aggressively against a strainer, as the delicate surface tears under rough handling. Rinse under cold running water until the noodle is fully chilled and any surface starch is removed. The noodle should feel distinctly smooth and cool to the touch, and display a subtle translucent sheen.
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4
Combine the dashi, soy sauce, and mirin for the tsuyu. The sauce must be lightly seasoned — Inaniwa's delicacy is overwhelmed by strong broth. Taste: it should be clean, savoury, and sufficiently assertive to season the noodle as it is dipped, without masking the wheat character. Adjust with a small addition of dashi if the balance is too sharp.
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5
Drain the chilled noodles thoroughly with a gentle lift — not a press — and arrange in loose, even mounds on cold serving plates or zaru bamboo trays. The finished noodle should carry a visible sheen and lie in clean, separated strands. Serve the tsuyu in individual dipping cups alongside the condiments.