How to make Tsuyu for cold udon without Dashi? or mirin? Hurry please...i'm hungry..?

1/2 cup shoyu


1/4 cup katsuobushi flakes


2 Tablespoons mirin or sak茅


1/4 cup su (for tosa zuyu only)


1 Tablespoon finely grated tangerine skin or orange juice (for tosa zuyu only)


1 Tablespoon wasabi or karashi powder (for wasabi joyu or karashi joyu only)