Steps

1. Place lard 1 tbsp, Chinese seasoning 2/3 tsp, sugar 2/3 tsp, soy sauce 1 tbsp and 1 tsp, black pepper 2 shakes, sake 1/2 tbsp, and MSG(Ajinomoto) 8 shakes into a bowl.
   🕒 08:20
2. Cut pork belly 40g with scissors directly into the bowl.
   🕒 08:34
3. Grate garlic 10g with a grater and add it to the bowl.
   🕒 09:08
4. Cover the bowl with plastic wrap and heat in a 500W microwave for 2 minutes.
   🕒 11:21
5. In a separate pot, boil thick noodles 100g in boiling water for 5 minutes.
   🕒 12:18
6. Add garlic chives 20-25g to the bowl taken from the microwave, cutting them as you add.
   🕒 13:03
7. Add the boiled noodles to the bowl and mix well with the sauce and ingredients. Pro Tip! The residual heat from the noodles will cook the garlic chives, and the starch from the noodles will create a natural thickness.
   🕒 13:30
8. For garnish, sprinkle garlic powder, Ichimi Togarashi, and mayonnaise to taste.
   🕒 15:58
9. Place egg yolk 1 in the center and sprinkle black pepper to taste.
   🕒 16:26
10. Optionally, add cooked rice 120g to the remaining sauce and mix well.
    🕒 18:36