Echizen Oroshi Soba

Bring the dashi to a boil, add the sake, soy sauce and mirin, and simmer to make the noodle broth. Grate the daikon.

Boil the soba in plenty of water until cooked and drain. For a chilled version, rinse thoroughly in cold water; otherwise use warm bowls.

Add the grated daikon to the broth and pour over the noodles. Garnish with chopped leek and bonito flakes. The source also allows serving the daikon separately or combining squeezed daikon juice with the broth.