Sara Udon

Bahan-bahan (2 porsi)

• 4 oz sliced pork belly
• 2 oz shrimp
• 1.6 oz squid
• 3 tsp sake ((1 tsp each for the pork, shrimp, and squid))
• 1 tsp soy sauce ((for the pork))
• 2 Tbsp dried wood ear mushrooms
• 6 quail eggs
• 1 oz kamaboko (fish cake) ((⅓ block))
• ¼ onion
• 2 inches carrot
• 3 leaves napa cabbage
• 2 shiitake mushrooms
• 4 snow peas
• 1 Tbsp toasted sesame oil ((for cooking))
• 4 oz bean sprouts
• ⅛ tsp white pepper powder
• 2 tsp Diamond Crystal kosher salt ((taste the dish before adding salt and adjust based on the saltiness of the chicken stock))
• 1½ cups chicken stock/broth
• 1 Tbsp oyster sauce
• ½ Tbsp soy sauce
• 2 tsp sugar
• 2 Tbsp potato starch or cornstarch
• 6 Tbsp water
• 2 servings deep-fried crispy noodles ((also sold as Nagasaki sara udon at Japanese markets))
• Japanese karashi hot mustard
• rice vinegar (unseasoned)