Cut off the stems of shiso leaves, halve them, and slice thinly. Grate the daikon and lightly squeeze out excess water.

Mix the sauce ingredients (☆) in a bowl to prepare the dipping sauce.

Bring water to a boil in a pot, reduce to low heat, and cook the pork slices one by one until they change color and are fully cooked. Remove and let cool.

Boil somen noodles according to package instructions, drain, rinse under cold water to remove starch, and drain again.