Steps

1. Grate 5g of garlic. You can also use garlic powder.
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2. Chop 25g of mochi.
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3. Add 250ml of water and 50ml of soy milk to a pot and place over heat.
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4. Add 1 tsp Chinese soup base, 9 shakes Hi-Me, grated 5g garlic, chopped 25g mochi, and 3 shakes black pepper.
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5. Furthermore, add 8cm of lard, just under 1/2 tsp salt, and 1/3 tsp sugar to the pot, then simmer while stirring until the mochi melts. 【Key Tip!】 By simmering thoroughly until the mochi is completely dissolved and the soup becomes thick and gooey, you will achieve the rich, thick consistency characteristic of Tenkaippin.
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6. Start boiling the Chinese noodles in a separate pot.
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7. Once the mochi has melted and the soup is thick and gooey, add 1 tbsp soy sauce and mix.
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8. Warm chashu (braised pork belly) to taste, if desired.
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9. Place the cooked Chinese noodles into a bowl, then generously pour the prepared soup over them, coating the noodles.
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10. Top with scallions to taste, menma (fermented bamboo shoots) to taste, and warmed chashu (braised pork belly) to taste, then serve.
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