Tsukimi Udon (Moon Gazing Udon with Egg)

Pour 500 ml dashi stock into a saucepan and add 2½ tbsp Japanese soy sauce (koikuchi shoyu), 1 tbsp mirin and bring to boil over a high heat. Let it boil for 1-2 minutes.
Turn off the heat and add ¼ tsp salt. Mix well. Reheat before serving if necessary.
Add 4 rashers bacon to a frying pan heated on medium and fry until crispy on both sides.
Crack 2 egg into the pan and fry sunny side up until cooked to your liking. (If you prefer the yolk cooked, flip or steam with a lid.)
Boil 2 portions udon noodles according to the instructions on the packaging. Once cooked, drain and rinse with fresh hot water to remove the excess starch.
Take 4 slices kamaboko fish cake and cut along the bottom of the pink line until halfway.
Place the flap flat on the chopping board and cut through the middle.
Fold them under so the edge is in the middle.
Give the rabbit a face by placing one sesame seed for the eye. Dip a chopstick into ketchup and dab it under the eye to create rosy cheeks.
Divide the noodles and broth evenly into serving bowls and top each portion with 2 slices of bacon, one fried egg, 2 kamaboko rabbits, finely chopped green onions and tempura flakes (tenkasu).
Enjoy!