Directions

1. Warm the udon noodle in a heat-resistant container in a microwave to defrost.
2. Cut the cabbage into bite-size pieces, and carrots into rectangle pieces.
3. Put the sea urchin butter (3 tablespoons) in a heated pan, then cook the pork, carrots and cabbage leaves. When the vegetable gets softened, add udon and soy sauce.
4. Add another tablespoon of sea urchin butter to mix.
5. Sprinkle ginger, fish flake and cut green onion on top to serve.