Here is another cold noodle dish with the classic topping combination of salmon roe and grated daikon (“ikura oroshi” – the other dish I posted with the combo is with cold soba and you can find a link here). This is served over udon and the broth is rich in dashi with a refreshing accent with yuzu juice and rice vinegar. The broth is so soothing, so you can drink it up, too.
You can make your own variations with different toppings such as chicken tender, roasted vegetables, wakame, eggs, or anything you like. I also like it with grilled eggplant!