Right, so if I remember this correctly….

Ingredients:

• Pork mince
• Potato flour
• Salt
• Spring onion
• Fresh ginger
• Soy sauce
• Japanese Mirin (sweet cooking Rice Wine)
• Hondashi (Japanese Fish stock)
• Udon noodles
• Seaweed leaves (pages?)
• Eggs
• Chinese cabbage
• Carrots / green beans / any other veg you want really
• Miso

Technique:
Put the mince into a bowl, and knead in some grated ginger, a little spring onion, some salt and some soy sauce.
Add about two tablespoons of the Potato flour to bind the mixture.

Add about a level teaspoon of the Hondashi (fish stock) and about a tablespoon of the rice wine to a nice big pan of boiling water.

Using a couple of spoons, sculpt the mince mixture into balls and drop into the stock. This is a good point to imagine you are an alchemist.

Bring another pan of water to the boil for the Udon noodles.

Oh, and another one to hard-boil a couple of eggs.

Cut a few pieces of the seaweed off the main sheet and put them into a bowl of water to expand and soften.

Chop up a decent amount of the Chinese cabbage and add other veg as you see fit. Add these to the stock.
Once the noodles are nearing completion, take a hefty tablespoon of Miso and lower it into the stock, using chopsticks to break it up into the liquid.

Important: The stock should be just simmering at this point. Under no circumstances allow the mixture to boil when the Miso is added. I am assured this will change the flavour a great amount.

Empty the Udon into a colander, and rinse through with cold water to stop the cooking process.

Then rinse through with boiling water to bring back to temperature.

Serve them into a couple of bowls.

Add the vegetables and pork from the stock, then pour the stock over the dish.

Add your seaweed, your peeled, hard-boiled egg, and a generous sprinkling of chopped spring onion.

Season to taste.

Eat with a spoon and chopsticks, allowing 30 minutes resting time after the meal for a contended snooze.

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