Stir-fried udon noodles (Yaki udon)

1. Warm the udon in boiling water for 1-2 minutes until the strands separate, drain and rinse in cold water.

2. Cut the pork belly into thin strips, the cabbage into 3 cm pieces, the carrot into thin strips, the shiitake into slices and the spring onions into 4 cm lengths.

3. Heat the oil in a wok, stir-fry the pork on high heat for 3 minutes, then add the carrot, mushrooms and cabbage and stir-fry for 3 minutes.

4. Add the noodles and spring onion, pour over the soy sauce and mirin and toss for 2 minutes.

5. Finally add the butter and toss until it coats the noodles glossily.

6. Pile onto plates and serve topped with katsuobushi – the heat makes the fish flakes "dance".

Tip: Yaki udon was born in post-war Kitakyūshū, when soba noodles ran out and udon was used instead. Thick udon stands up to frying better if you don't overcook it first.