12 oz calamari steak
2 oz fried harusame noodles (long rice)
4 oz baby spring mix
1 1/2 heads iceberg lettuce, chopped or hand torn
2 tomato, sliced
shichimi, to taste
Ponzu dressing/sauce:
19.2 oz soy sauce
25 oz mirin
25 oz rice vinegar
5.3 oz sake
0.5 oz konbu (dried kelp)
1 oz katsuo bushi (dried bonito flakes)

Add all ponzu ingredients to pot and bring to a boil.