“The calamari preparation gives us a rice noodle-like texture, so we had the pasta. Then it was finding a way to make a sauce light enough not to compromise the taste of the calamari but coating it in a way that made you feel like you were eating the perfect carbonara…”

These delectable crunch-parcels are one of the most popular toppings for udon and soba in Japan, and it’s easy to understand why. They start off crunchy and sweet, and over time the batter absorbs the broth to make for fabulously juicy mouthfuls…