1 garlic clove, grated
20g/¾oz fresh root ginger, peeled and grated
2 heads lettuce, such as butterhead, escarole, oakleaf, leaves separated, washed and dried
100g/3½oz spring onions, sliced at a sharp angle, soaked in water and drained
seasonal vegetables, cut into long strips
150g/5½oz vermicelli noodles
pickles (such as pickled greens, umeboshi, daikon, kimchi)
400g/14oz cooked Japanese short grain rice
condiments (such as chilli oil, shichimi spice, peanuts, mayonnaise, nori seaweed flakes)
star anise, ground cumin, cinnamon, Chinese five-spice powder or chopped walnuts (optional)
30g/1oz chopped herbs (such as coriander, mint, shiso, chives or a mix)
70g/2½oz miso (I like using barley miso for this dish)
1 tbsp roasted sesame oil
½ tbsp roasted sesame seeds
1 tbsp soy sauce
50g/1¾oz sugar
6 eggs
splash soy sauce and mirin
500g/1lb 2oz pork mince