Authentic Mazesoba

Mince the Garlic and Ginger finely. Finely chop the Scallions. Shred the Nori seaweed into thin strips. Carefully separate the Egg yolks from the whites. Trim the Daikon sprouts.

Prepare the Mazesoba sauce: In a small bowl, combine the Koikuchi soy sauce, Mirin, Sake, Dashi stock, and 5g of the Sesame oil. Whisk well to combine.

Cook the minced pork: Heat the remaining 10g of Sesame oil in a frying pan over medium heat. Add the minced Garlic and minced Ginger, and sauté until fragrant, about 1 minute. Add the Minced pork and cook, breaking it apart with a spoon, until it is thoroughly browned and cooked through. Remove from heat.