Have two trays of ice cubes ready before starting.

– Yakibuta –
500g Pork Belly (17.6 oz)
Green Part of Welsh Onion
A Small Piece of Ginger, crushed
4 tbsp Soy Sauce
2 tbsp Sake
1 tbsp Brown Sugar

1. Fry pork belly in a sauce pan until golden brown. Squeeze fat out of pork belly. Wipe off fat.
2. Pour water to cover pork. Add welsh onion and ginger. Cook at medium heat and skim the skum.
3. Cook 2 hours at very low heat.
4. Remove pork and place in bowl covered in plastic wrap.
5. Cool soup.
6. Skim off fat.
7. Add soy sauce and sake. Heat mixture and add brown sugar.
8. Mix well and boil down until the volume is less than 1.25 cups.
9. Place pork ribs in sauce pan. When the pork warms up, stop the heat.
10. After it cools down in the liquid, slice pork belly in 0.5 inch pieces. Roast before eating.

– Dashi Stock –
1200ml Water (5.07 u.s. cup)
10g Dried Sardines (0.353 oz)
10x5cm Dried Kombu Kelp (4×2 inch)

1. Let the sardines and kelp rehydrate for 2 hours.
2. Boil mixture. Take out kombu kelp before it boils. Skim the scum.
3. Boil 5 minutes after removing the kelp.

– Seasoned Soft-Boiled Eggs –
2 Eggs (65g-70g/2.29oz-2.47oz), room temperature
1 tbsp Soy Sauce
1 tbsp Sake
1 tbsp Mirin

1. Warm mixture in microwave for 30 seconds.
2. Place eggs in water. Turn on heat.
3. Gently rotate the eggs until the water boils.
4. Boil for 4 minutes.
5. Place eggs in icy water. Crack egg shell on the side of the bowl and gently peel the shell off. Egg is very soft!
6. Season the eggs for several hours at a room temperature or keep them in a fridge overnight.
7. Cut in egg in half with string.

– Toppings –
12cm White Part of Welsh Onion (5 inch)
80g Spinach (2.82oz)
Narutomaki – Cylindrical Kamaboko
Menma – Condiment Made from Dried Bamboo Shoots
Toasted Nori

1. Remove the top layer of welsh onion. Cut finely. Soak the thin strips in water.
2. Do not cut off the roots of the spinach. Cook the roots first before the leaves. Submerge in ice water and squeeze water out. Cut into even pieces.

2 Bags of Raw Ramen Noodles
2 tsp Chicken Stock.

(Adaped from

Chicken stock powder might be needed 😦
1 Buta soup: 2 dashi
Added soy sauce for dashi instead of chicken stock powder.
Overall, very light in flavor.