Steps

1. Thinly slice 1/4 onion (50g).
   🕒 02:00
2. Cut 80g pork belly into bite-sized pieces.
   🕒 02:29
3. Grate 40g daikon radish with the skin on, and lightly drain excess water.
   🕒 03:06
4. Add 3cm yuzu kosho to the grated daikon radish and mix.
   🕒 04:06
5. Pour 440cc water into a pot and bring to a boil.
   🕒 05:55
6. Once boiling, add 2 tsp sake and 2 tsp Mirin (Sweet Rice Wine), then add the pork belly and onion and simmer.
   🕒 06:25
7. When it boils and scum appears, carefully remove it. [Tip!] Thoroughly removing scum results in a clear soup.
   🕒 07:14
8. Before adding the noodles, warm the accompanying liquid soup packet with steam.
   🕒 08:45
9. Add the noodles from 1 packet of Maruchan Seimen to the pot and cook while loosening them.
   🕒 09:14
10. Once the noodles are loosened, add a small amount of 3cm lard (or vegetable oil) if available.
    🕒 09:37
11. Add the accompanying liquid soup, then add an additional dash of soy sauce to enhance its aroma. [Tip!] Adding a small amount of soy sauce later helps revive the fresh aroma of soy sauce that may have evaporated during heating.
    🕒 10:14
12. Neatly pile the cooked noodles high in a bowl.
    🕒 11:04
13. Pour the soup with the ingredients over the noodles.
    🕒 11:26
14. Top with green onion to taste.
    🕒 11:45
15. Place the prepared yuzu kosho grated daikon in the center.
    🕒 11:57
16. Garnish with nori to taste, and sprinkle with shichimi togarashi to taste if desired.
    🕒 12:13