Steps

1. Mince 1 clove of garlic.
   🕒 03:43
2. Mince 30g of long green onion.
   🕒 04:15
3. Add 1 heaping tbsp of lard to a frying pan and heat it.
   🕒 04:48
4. Add the minced 1 clove of garlic and 30g of long green onion, then stir-fry over medium heat until scorched and browned.【Expert Tip!】 Scorching it further will result in bitterness, so stop once it's entirely browned.
   🕒 05:17
5. To the frying pan with the aromatic oil, add 2½ tsp of soy sauce, 1½ tsp of oyster sauce, ½ tsp of sesame oil, 1g of bonito powder, and 5 dashes of Highme (umami seasoning), then mix well.【Expert Tip!】 Using Highme (umami seasoning) adds depth to the flavor, giving it a restaurant-quality abura soba taste.
   🕒 06:17
6. Add 1 serving (130g) of Chinese noodles to boiling water and cook for 3 minutes, or according to package directions.
   🕒 07:36
7. Drain the cooked noodles well in a colander.
   🕒 09:27
8. While still warm, add the noodles to the frying pan with the sauce and quickly toss to coat.
   🕒 09:34
9. Plate the noodles, then top with menma to taste and bite-sized pieces of chashu to taste.
   🕒 10:01
10. Sprinkle with shredded nori to taste, chopped scallions to taste, and black pepper to taste, then place the yolk from 1 egg in the center.
    🕒 10:07
11. Drizzle with rayu (chili oil) to taste as a finishing touch.
    🕒 10:28
12. In a separate bowl, combine the egg white from 1 egg, 120ml of water, 5 dashes of Highme (umami seasoning), 2½ tsp of soy sauce, sesame oil to taste, and black pepper to taste. Mix well to complete the egg white soup.
    🕒 10:35