Make the meat-miso according to the cited recipe, add the katakuriko slurry and stir to thicken. Cut the shiso leaves into thin strips, rinse with water, and drain.
In a large pot, boil the udon noodles. When they are done boiling, rinse them well in water to remove starchiness. Drain.
Arrange the udon noodles on a dish, top with the meat-miso, and garnish with the shiso leaves. Drizzle on ra-yu to taste.
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