Yaki Udon

Cook the udon noodles (400 g) in boiling salted water according to the package instructions, usually 3–5 minutes, until al dente. Drain and immediately rinse under cold water to stop the cooking and wash off excess starch — otherwise the noodles will stick together. Set aside.

Cut the pork into thin strips about 3–4 mm thick. Shred the cabbage into pieces about 2.5 cm, cut the carrot into thin julienne, slice the onion into thin half-rings, and slice the shiitake mushrooms. Cut the green onions into 3–4 cm pieces, keeping the white and green parts separate.

In a separate bowl, mix 4 tbsp soy sauce, 2 tbsp mirin and 2 tbsp sake — this will be the noodle sauce.

Heat 1 tbsp oil in a large wok or deep skillet over medium-high heat. Add the pork in a single layer and fry for 3–4 minutes, stirring occasionally, until golden brown. Season with salt and black pepper to taste.

Add the onion and cook for 1–2 minutes until translucent. Pour in the remaining oil, add the cabbage, carrot, shiitake mushrooms and the white parts of the green onions. Stir, cover with a lid and braise over low heat for 2–3 minutes — the vegetables should soften slightly but stay crisp.

Add the cooked noodles to the pan and pour in the prepared sauce. Cook over medium heat for 2–3 minutes, tossing vigorously with tongs or two spatulas so the noodles are evenly coated with sauce and heated through.

Add the green parts of the onions, toss for another 30 seconds and remove the pan from the heat.

Serve immediately while hot, generously topped with bonito flakes (katsuobushi) — they will “dance” from the dish's heat — and garnish with pickled pink ginger if desired.