Step 1

Put the seafood stock and cilantro in a small pot and bring to boil.

Step 2

Keep simmering until the flavor of cilantro is infused into the soup.

Step 3

Remove the cilantro from the soup and add the soy sauce, sake and sea salt. Bring to boil.

Step 4

Turn off the heat and set it aside.

Step 5

Put all ingredients in a bowl and combine well until the mixture turns into sticky using your hand.

Step 6

Firmly shape the mixture into 3 to 4 even-sized balls.

Step 7

Bring the soup to a boil again, and place the lamb balls into the soup and simmer for 3 minutes.

Step 8

Then, add the separately cooked udon noodles in the soup and boil for additional 2 minutes.

Step 9

Place the noodle and lamb balls into the bowl and pour over the soup.

Step 10

Put the toppings and serve immediately.