Steps

1. In a bowl, add triple-concentrated mentsuyu 1 ½ tbsp, Otamayo 4 tbsp, ground sesame seeds 1 tbsp and 1 tsp, sugar 1 tsp, and water 75cc, then mix well.
   🕒 01:00
2. Chill the prepared sauce in the refrigerator.
   🕒 02:25
3. Bring a generous amount of water to a boil in a pot, then boil somen noodles 200g for 45 seconds.
   🕒 02:46
4. After cooling the boiled somen noodles under running water, immerse them in ice water for 1 minute. [Chef's Tip!] Boiling for a short time and thoroughly chilling in ice water will result in chewy somen noodles.
   🕒 03:51
5. Squeeze the chilled somen noodles thoroughly to remove excess water, then arrange on a plate.
   🕒 05:35
6. Pour plenty of the chilled sauce over the somen noodles, then drizzle with rayu (chili oil) to taste.
   🕒 05:59
7. Finely chop bacon 70g.
   🕒 09:29
8. In a heatproof bowl, combine the chopped bacon and eggs 2, then mix lightly.
   🕒 11:44
9. Heat in a 600W microwave for 3-4 minutes, then check if the eggs are set.
   🕒 12:44
10. Combine the heated bacon and eggs with cooked rice 400g.
    🕒 16:53
11. Add butter 10g and soy sauce 2 tsp to the mixed rice, then mix well.
    🕒 17:00
12. Furthermore, add salt and pepper to taste, black pepper to taste, and MSG(Ajinomoto) (MSG) 2 shakes, then mix thoroughly until everything is evenly combined.
    🕒 17:21
13. Form the rice into a ball, placing Otamayo 2 tbsp in the center, then firmly shape it into your desired form.
    🕒 17:41
14. Finish by sprinkling with dried parsley to taste.
    🕒 18:32
15. Heat the frozen chicken breast karaage in the microwave.
    🕒 20:13
16. Finely chop Iwashita's New Ginger to taste.
    🕒 20:20
17. Add soy sauce a drizzle and Otamayo 2 ½ tbsp to the finely chopped new ginger, then mix well to make the sauce. [Chef's Tip!] Using a food chopper makes mixing easy, and the sauce can be completed while the chicken is heating in the microwave.
    🕒 20:54
18. Pour the prepared sauce over the heated chicken breast karaage.
    🕒 21:35
19. In a pot, add water 500ml and the accompanying soup from ZUBAAAN! Yokohama Iekei Shoyu Tonkotsu (Soy Sauce Pork Bone) 1 pack, then bring to a boil.
    🕒 23:58
20. Finely chop store-bought chashu (braised pork) to taste.
    🕒 24:47
21. Boil the noodles in a pot, then transfer the cooked noodles and soup to a bowl and mix well.
    🕒 26:13
22. Garnish the ramen with the chopped chashu, spinach to taste, and ramen egg (Ajitama) 1.
    🕒 26:34
23. Prepare rice and serve it alongside the ramen.
    🕒 27:07
24. Place Iwanori (rock seaweed) to taste on top of the rice.
    🕒 27:14
25. Place the Iwanori (rock seaweed) soaked in ramen soup on cooked rice 200g, then add Otamayo to taste and chopped chashu before serving.
    🕒 28:36