1. In a measuring jug, combine 480ml of water and kombu. Set aside to steep for at least 30 mins. This kombu mixture acts as a seasoning broth so you may not use all of it.
2. In a small saucepan over med-high heat, combine sake and mirin. Bring to the boil, then reduce the heat to low and simmer for 2-3 mins.
3. Add the sugar and soy sauce to the saucepan and stir. Bring back to a slow boil and stir until the sugar has dissolved completely, then set aside.
4. Assemble all the prepared vegetables, tofu and noodles on a large platter or plate, as well as the pork belly.
5. In a large pot over a low-med heat, melt butter before adding the leek and pork belly, then cook for 2 mins.
6. Add half the soy sauce mixture and continue cooking, turning the pork belly after 4 mins.
7. Place all the vegetables (except the spring onion), tofu and noodles into the pot, and pour over the remaining soy sauce mixture as well as the kombu broth to your liking.
8. Cover and simmer for 5 mins, or until the vegetables are tender, and the noodles are cooked.
9. Sprinkle over spring onions and serve while hot.

Tip 1: Feel free to customize the vegetables to your liking. Visit your local Asian grocer and take a look at their amazing selection.

Tip 2: Dip the cooked pork belly in the beaten egg to try a different flavour.

*Available from Asian grocers