Pork and Grated Daikon Somen

Steps

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1. 1
   Peel the daikon radish and grate it finely. Place the grated daikon in a sieve and gently drain off excess moisture.
   ▶ ≈1:53
2. 2
   In a bowl, combine the mentsuyu, water, grated daikon, and vinegar. Mix well, cover with plastic wrap, and refrigerate until needed.
   ▶ ≈2:29
3. 3
   Bring water to a boil in a small pot and add about 1 teaspoon of salt. Gently place the eggs (cooled for about 5 minutes) into the water and boil for 7½ minutes.
   ▶ ≈3:03
4. 4
   Immediately transfer the boiled eggs to ice water and cool for about 10 minutes. Gently tap the shell, create a small hole at the rounded end, peel away a thin layer of shell, and use your thumb to gently roll the shell off.
   ▶ ≈3:41
5. 5
   Trim the root end of the green onion, cut in half, cut in half again, then slice into small rounds.
   ▶ ≈4:13
6. 6
   Cut the pork slices into bite-sized pieces.
   ▶ ≈4:37
7. 7
   In a bowl, combine soy sauce, mirin, sake, sugar, and grated ginger. Mix well until the sugar is completely dissolved.
   ▶ ≈4:56
8. 8
   Heat sesame oil in a frying pan over medium heat for about 30 seconds. Add the pork and stir-fry, breaking it apart. When the meat is about 70% cooked, pour in the sauce mixture from step 7 and continue cooking until most of the liquid is absorbed. Let cool to room temperature.
   ▶ ≈5:13
9. 9
   Bring a large pot of water to a boil. Add the somen noodles and cook to your preferred firmness. Drain and immediately rinse the noodles under cold running water, rubbing gently to remove any surface starch and cool them down.
   ▶ ≈6:21
10. 10
    Arrange the cooled somen noodles on a plate. Pour the grated daikon sauce generously over the top. Top with the cooked pork, halved soft-boiled eggs, and scatter green onions over all.
    ▶ ≈7:52