Steps

1. Pierce the entire 500g block pork for chashu with a fork.
   🕒 04:29
2. Place the pierced block pork for chashu in a heat-resistant container, add 4 tbsp soy sauce, 1 tsp sugar, 6 dashes MSG(Ajinomoto) (MSG), and 6 dashes garlic powder, then rub it in.
   🕒 05:15
3. Cover and heat in a 600W microwave for 5 minutes.
   🕒 06:20
4. Take it out once, flip the meat, cover again, and heat in a 600W microwave for another 5 minutes.
   🕒 06:30
5. Leave it covered for 5 minutes to cook through with residual heat.
   🕒 06:35
6. In a pot, add 600cc water, 70g pork belly, peeled 10g garlic, 5g ginger, and 10g miso.
   🕒 06:50
7. Add 1 tbsp gelatin and 1 tsp Chinese soup stock powder, and simmer for 5-10 minutes once it boils.
   🕒 08:20
8. Blend the simmered ingredients and soup until pulverized and cloudy.
   🕒 13:08
9. Simmer the blended soup again for 2-3 minutes, and if necessary, blend again for a finer texture.
   🕒 14:10
10. Add 1 tbsp soy sauce, 2 tbsp and 2 tsp miso, 4 pinches sugar, 2 pinches salt, 8 dashes black pepper, 12 dashes Ichimi Togarashi (Japanese chili powder), 12 dashes garlic powder, and 4 tbsp lard to the soup and mix well.
    🕒 19:07
11. Finally, add 20 dashes MSG(Ajinomoto) (MSG) and mix well to complete the soup.
    🕒 20:55
12. Warm the soup over low heat.
    🕒 21:20
13. In a separate pot, boil 2 balls of thick noodles for 3 minutes.
    🕒 22:20
14. Put a small amount of water in a bowl and microwave it for 2 minutes to warm it.
    🕒 22:45
15. Pour the finished soup into the warmed bowl and add the boiled noodles.
    🕒 23:35
16. Top with sliced chashu, frozen spinach to taste, scallions to taste, and nori (seaweed) to taste, then serve.
    🕒 24:20