Maze Maze Udon

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This dish can be eaten hot or cold. I made it cold but the recipe magazine had it as hot. This is more assembling than cooking.

Maze Maze Udon

From Lettuce Club Magazine Vol. 673, pg. 31

Serves two

100g pork, shaved thinly (shabushabu cut)
2 servings udon, cooked (cooled if making cold)
1/2 teaspoon grated ginger
2-3 green onions, sliced thinly
3 tablespoons mentsuyu
2 tablespoons ground sesame
1 handfull chopped mizuna or other green leafy vegetable

Fry the pork in a frying pan until it changes color and set aside. Prepare the noodles. Mix the mentsuyu and the ground sesame. Place the greens around the edge of your serving dish. Put the noodles in the middle of the dish. Top with pork, dressing, green onions and ginger (in that order). Serve.