Ingredients
Chashu
5 lb pork belly
³⁄₁₆ cup soy sauce
½ cup mirin
3 green onion
½ cup sake
¼ cup ginger
4 cloves garlic
⅓ cup sugar
1 water bottle
Broth
3 lb pork bones
1 lb chicken bones
4 green onions
knob Of ginger
1 white onion
2 gallon water
Dashi
Hand full of dried anchovies
1 leaf of konbu
1 dried shitake mushroom
1 cup bonito flakes
Water
Miso Tare
1 tbsp red miso
1 tbsp white miso
1 tbsp dashi miso
1 cup soy sauce
½ cup sake
¼ cup mirin
2 tsp togarashi
4 minced garlics
½ tbsp msg
Tools
Large pot
Directions
Chashu
Step 1
Roll your pork belly into a roll
5 lb pork belly
Step 2
Put in a large pot with all the ingredients
³⁄₁₆ cup soy sauce
½ cup mirin
3 green onion
½ cup sake
¼ cup ginger
4 cloves garlic
⅓ cup sugar
1 water bottle
Large pot
Step 3
Cook for 2-3 hours in low until fully cooked
Broth
Step 1
Put all your bones into a pot and cover them with water
3 lb pork bones
1 lb chicken bones
Step 2
Bring them to a boil, once boiled dump out all the water, and refill it back with clean water
2 gallon water
Step 3
Simmer on medium low heat for 6hrs, but if you have a pressure cooker it can be done in 4hrs
Step 4
After 6 hours, add onion, green onions, and ginger and cook for another 2 hrs
4 green onions
knob Of ginger
1 white onion
Dashi
Step 1
Start by soaking your dried anchovies in water over night
Hand full of dried anchovies
Water
Step 2
Put your soaked anchovies into a pot with your konbu, and shitake mushroom with water to soak everything
1 leaf of konbu
1 dried shitake mushroom
Water
Step 3
Bring all that to a simmer but don’t let it boil. Once water is steamy, add your bonito flakes and cook for another 5 minutes
Step 4
Strain your soup and reserve for later, you will be mixing this with the broth
Miso Tare
Step 1
Mix all your misos into a bowl, and toss in all your ingredients except the msg
1 tbsp red miso
1 tbsp white miso
1 tbsp dashi miso
1 cup soy sauce
½ cup sake
¼ cup mirin
2 tsp togarashi
4 minced garlics
Step 2
Put on medium low heat and cook until the liquid evaporates
Step 3
Once liquid evaporated, add your msg and cook for another minute
½ tbsp msg
Step 4
Just set to the side once done
Assembly of dish
Step 1
Start off by cooking your chashu and set in the fridge over night
Step 2
Prepare your dashi by soaking your anchovies only. On the next day make the rest of your dashi
Step 3
Make your broth and strain it and leave on heat while you finish everything else
Step 4
Make your tare and once this is done, start assembly
Step 5
Put a tbsp of your tare into a bowl, with your aroma oil and pour some broth into it. Go in with your cooked noodles, your sliced chashu, green onion, soft boil egg, and your narutomaki. Enjoy
