I’ve already [waxed drippily](https://www.rootsandgrubs.com/2009/10/06/b-love/) about the series of short books on Japanese food by Kentaro Kobayashi. Last night I threw together a noodle dish based on a recipe from his book [Noodle Comfort](http://www.amazon.com/dp/1934287571/?tag=mamstesgrubshack), which includes a big section of Italian pasta dishes. This is not one of them.

Dice a couple of big shiitake mushroom caps and about 1/4 pound boneless pork loin (or some cooked pork or Chinese BBQ pork). Stir together a sauce: 2 tablespoons sake, 1.5 tablespoons red miso, 1 tablespoon mirin, 1.5 teaspoons sugar, and 2 tablespoons ground black sesame seeds. Cook two blocks of frozen udon noodles, drain, and rinse. Heat 1 tablespoon oil in a skillet. Brown the pork (if raw) and 1 bunch sliced scallions (white and light green parts). Remove and brown the mushrooms. Add 1 teaspoon minced garlic and 1 teaspoon grated ginger and cook until fragrant. Add the sauce, then the reserved pork, scallions, and noodles. Stir in 1/2 teaspoon sesame oil and serve.