Steps

1. Add 300cc water to a pot.
   🕒 03:20
2. Add 30g pork belly, 1 tbsp lard, 1 tsp Chinese chicken bouillon powder, 2 tsp sake, 5 shakes garlic powder, 4 shakes black pepper, and 1 and 1/2 tsp powdered gelatin to the pot.
   🕒 03:36
3. Cover the pot and simmer for 10 minutes. 【Chef's Tip!】 This simmering step softens the meat fibers.
   🕒 06:22
4. In a bowl, combine 1 tsp gochujang, 1/2 tsp ichimi togarashi, 1 shake MSG(Ajinomoto) (MSG), 2 shakes black pepper, 1/2 tsp sesame oil, and 1/3 tsp water to make a red sauce. 【Chef's Tip!】 This balances the sweetness, spiciness, and umami.
   🕒 10:40
5. Transfer the soup simmered for 10 minutes to a blender and blend it with the meat to create a cloudy tonkotsu soup. 【Chef's Tip!】 Blending the meat helps infuse the pork flavor into the soup, allowing you to create a cloudy tonkotsu-like soup in a short amount of time.
   🕒 11:33
6. Season the blended soup by adding 1 and 1/2 tbsp soy sauce, 1/4 tsp sugar, 1 pinch salt, 7 shakes Hi-Me, and 2 tsp soy milk.
   🕒 12:57
7. Reheat the seasoned soup.
   🕒 13:41
8. Warm a ramen bowl by filling it with hot water.
   🕒 14:44
9. In a separate pot, boil water and cook 1 serving (70-80g) of Marutai ramen noodles for 3 minutes. 【Chef's Tip!】 Marutai's thin noodles are less likely to become gooey and have a texture similar to Ichiran's noodles. If you prefer them firm, cook for 3 minutes; for regular, cook for 4 minutes.
   🕒 14:18
10. Discard the hot water from the warmed bowl and thoroughly wipe it dry.
    🕒 15:02
11. Place the cooked noodles into the bowl.
    🕒 15:13
12. Pour the reheated soup over the noodles and float 3cm of lard on top.
    🕒 15:37
13. Add the prepared red sauce on top.
    🕒 15:54
14. Finally, garnish with green onions to taste and serve.
    🕒 16:02