Kakitama udon (kakitama udon with komatsuna and pork) | Transcript of recipe by Kenmasu Cooking

Cut off the roots of the komatsuna and wash with water (not listed in ingredients).
Cut into bite-sized pieces and separate the stems and leaves.

Put (A) in a pot and heat.
Cut the pork into appropriate size pieces with kitchen scissors.
Add the komatsuna stems and udon noodles and mix gently.
Add the komatsuna leaves.
Just before it boils, add the potato starch dissolved in water.
Crack the eggs into a bowl and beat them.
Once it boils, remove the scum.
Add the eggs little by little and set aside.
Gently mix the whole pot.

Arrange 2 in a bowl and complete.