Steps

1. Trim the base of 1 bag of enoki mushrooms.
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2. Set aside about 1.5cm of the stem base for later use.
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3. Cut the enoki mushrooms into 4 portions and separate the connected parts.
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4. Add the cut enoki mushrooms, Soy sauce 3 tbsp, Cooking Sake (Rice Wine) 3 tbsp, and Mirin (Sweet Rice Wine) 3 tbsp to a frying pan.
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5. Cook over medium heat until reduced, then switch to low heat once boiling.
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6. Heat for 3-4 minutes until thickened and flavored. Add Rice vinegar 1 tbsp.
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7. Bring to a quick boil and then turn off the heat.
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8. Store in a clean jar or container. Keeps for about 10 days in the refrigerator.
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9. Lightly coat a frying pan with 5g of butter and heat over medium-low heat.
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10. Place 1 enoki mushroom stem base that was set aside and grill.
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11. Once browned for about 2 minutes on one side, flip.
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12. Grill the other side for about 2 minutes. Add more butter if needed.
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13. Turn off the heat, add Soy sauce 0.5 tsp, and coat the stem base with the residual heat from the pan.
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14. Flip and coat the underside with soy sauce, then transfer to a plate.
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15. Sprinkle with a little green onions and it's ready.
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16. Boil water in a pot and cook your favorite noodles 100g according to package instructions.
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17. While the noodles are cooking, mix Mentsuyu (Noodle Soup Base) 2 tbsp and water 2 tbsp to make the sauce.
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18. Grate 1cm of daikon radish and mix with 1 pack of natto.
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19. Drain the cooked noodles.
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20. Place the cooked noodles, 30g of enoki mushroom paste, the mixed natto, grated daikon radish, a little green onions, and 1 egg yolk on a plate. It's complete.
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21. Julienne 10cm of daikon radish.
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22. Sprinkle the julienned daikon radish with a little salt and let it sit.
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23. Remove the pit from 1 umeboshi and mash it into a paste with a knife.
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24. Squeeze out the moisture from the daikon radish thoroughly.
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25. Mix the squeezed daikon radish, mashed umeboshi, and 20-30g of enoki mushroom paste.
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26. Tear and add half a roasted nori seaweed sheet.
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27. Sprinkle with a little toasted sesame seeds and it's ready.
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28. The key here! To prevent the mixture from becoming watery, make sure to squeeze out the moisture from the daikon radish thoroughly.
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