Make all the other ingredients ready while cooking the soba noodles. (I used soba noodles that need to be boiled for 5 minutes.) Finely chop the ginger and garlic. Cut the green onion in longish slices so that they'll mix well with the noodles.
Heat some sesame oil in a frying pan and stir-fry the ginger and garlic.
Use chopped pork or pork belly, whatever you like. I used some leftover pork belly cut to look like duck slices. Stir fry until browned.
When the pork is cooked, add the mentsuyu sauce (diluted to pour-over strength) to the frying pan, and bring to a boil over medium heat.
Wash the cooked soba noodles very very well, rubbing the noodle strands with your hands to remove any surface stickiness. They'll taste great if you do this.
When the sauce comes to a boil add the green onions. Bring back to a boil.
Drain the rinsed soba noodles very well and put onto a serving dish. Serve the sauce in a separate bowl, with some sesame seeds added. Done!
You can add spinach to the sauce too - delicious!
Story Behind this Recipe
My mother taught me to wash soba noodles very very well. This is a "kamo-seiro" using pork instead of the traditional duck.
By putting the mentsuyu sauce in the frying pan after stir frying the pork, you can make even store-bought store rather rich-tasting. Even if you grate ginger and garlic, the strength of their flavor will dissipate somewhat by the time you eat the dish, so there isn't much worry about the two ingredients overpowering everything else. I recommend finely chopping both. Wash the soba noodles well by rubbing the noodles with your hands under running water, to remove any surface stickiness.