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<<ingredients : serves 2>>

2 portions Chinese noodles
200g thinly sliced pork
1/2 cucumber
3 perilla (shiso)
2 ginger pieces

=====Simmering sauce ======
2 tbsp water used for reconstituting shiitake mushrooms
2 tsp soy sauce
2 tsp sake
2 tsp sugar
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=====Thin ommelette =======
1 egg
1/2 tbsp sugar
pinch of salt
2 tsp vegetable oil
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=====Dipping sauce ========
100ml boiling water used for park
2 tbsp soy sauce
2 tbsp sugar
1 tbsp sake
1 1/2 tbsp vinegar
1 tsp sesame oil
1 tsp toasted white sesama seeds
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Mustard paste(optional)

<<How To>>

1. Cut pork slices into 5cm strips.
2. Bring 200ml water and thinly sliced ginger pieces in a small pot to a boil and add the pork. Separate pork pieces by stirring in the water. Save 100ml boiling water for later use.
3. After saking shiitake mushrooms in water , slice thinly. Simmer them the seasonings until most of the liquid is gone.
4. Beat eggs with salt and sugar. Heat oil in a frying pan and make thin egg omelettes. Cut them into 5cm pieces and then slice thinly.
5. Cut a cucumber diagonally into thin slices, and sliver. Slice shiso leaves thinly.
6. Bring the reserved both 2. to a boil, adding sugar, soy sauce and sake. Remove from hear and let cool. Stir in vinegar, sasame oil, and sesame seeds.
7. Boil Chinese noodles and rinse in the cold water. Drain well and place them on individual plates.
8. Arrange all ingredients over the noodles and serve with the sauce 6. and mustard paste on the side.