85–100²µ/3–3½´Ç³ú broccoli, cut into small florets
¼ sweetheart cabbage, cut into 1cm/½in wide strips
1 carrot, cut in half lengthways, then into 5mm/¼in-thick diagonal slices
2 garlic cloves, crushed
2 tsp grated fresh ginger
1 tbsp pickled ginger (optional), to serve
1 onion, sliced
75²µ/2¾´Ç³ú shiitake mushrooms, quartered
3 spring onions, sliced, green and white kept separate
300g/10½oz cooked udon noodles
1 tsp black sesame seeds (optional)
1 tsp rice vinegar
2 tsp sesame oil
2 tbsp soy sauce
1 tbsp sunflower oil
2 tbsp mirin