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1
Rub the pork with the ingredients.
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2
Microwave at 700 W for 2 minutes.
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3
(If you use mentsuyu, just thin with water.)
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4
Cut the cucumber in half, hold the end and peel carefully with a peeler.
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5
Sprinkle with a little salt and mix.
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6
After wilted rinse and drain in a colander.
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7
Squeeze out the excess water (do not leave the salted cucumber for too long, and work quickly).
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8
Cook the somen noodles following the cooking instruction.
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9
Rinse and remove the excess starch.
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10
Drain in a colander.
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11
Julienne the shiso leaves.
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12
Microwave the pork at 700 W for 1.5 minutes.
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13
(Do not cover the container tightly, and just cover lightly with cling film).
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14
Take out from the microwave and add the soy sauce.
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15
Mix well and return to the microwave to cook for further 1.5 minutes.
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16
(Depending on the container you use, the cooking time may differ, so adjust).
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17
Place the cooked somen noodles on a serving plate.
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18
Place Step 4 pork on top.
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19
Mix the leftover sauce, cucumber peels and ground sesame seeds.
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20
Put on top of the pork (you can mix the shiso leaves at this point).
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21
Garnish with the shiso leaves and sprinkle with the toasted sesame seeds.
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22
Pour over the sauce.
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23
On hot days chill Step 6 and before serving.
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24
I put the seasoned meat on top, so the soup itself is diluted.
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25
Stock homemade mentsuyu (dashi stock, soy sauce, and mirin in a 4:1:1 ratio) in advance.
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26
If this is too strong, thin with water to your liking.
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27
If serving the sauce with udon noodles, double the quantity of the soy sauce and mirin or else it may be too thin.
