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
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.