Sakura Nyumen

Prepare the horse meat stock.
Put the ingredients in a pot and simmer for about 10 minutes, removing the scum as it rises. Strain the stock through a sieve lined with a cheesecloth.

Boil the somen noodles according to the package instructions and drain in a colander

Combine 900cc of the dashi stock (from step 1), mirin, and light soy sauce in a large pot and bring to a boil. Add about 300cc of the stock (for one serving) to a separate pot and bring to a boil. Add the shredded maitake mushrooms and somen noodles and bring to a boil

Thinly slice the horse meat against the grain. Place the somen noodles and maitake mushrooms from [3] in a bowl, and top with the horse meat and parsley cut into bite-sized pieces

Pour the hot soup over the dish and finish by sprinkling some black pepper on top